Description
This Dill Pickle Potato Salad combines the irresistible flavors of crispy bacon, creamy homemade mayo, and zesty dill pickles. Perfect for picnics or as a delicious side dish, this dish is easy to make and sure to be a hit.
Ingredients
Scale
- 3 lbs small red potatoes quartered
- 6 slices nitrate free bacon cooked and crumbled
- 4 hardboiled eggs peeled, cooled and chopped
- 1/3 cup diced red onion
- 1/3 cup thinly sliced scallions
- 1 1/2 cups dill pickles diced
- 2 tablespoons fresh dill minced
- sea salt to taste
- freshly ground black pepper to taste
- 1/2 cup homemade mayo
- 1/4 cup pickle juice from the jar
- 3 tablespoons dijon mustard
Instructions
- In a large pot, place the quartered potatoes and sprinkle with about 2 teaspoons of salt. Cover them with cool water and bring to a boil over high heat.
- Once boiling, reduce the heat to medium and simmer until the potatoes are fork-tender, around 15 minutes. Drain and set aside to cool.
- After the potatoes have cooled, transfer them to a large serving bowl and add the bacon, eggs, red onion, scallions, dill pickles, and fresh dill.
- In a medium bowl, mix together the mayo, pickle juice, dijon mustard, and season with salt and pepper. Whisk until well combined.
- Pour the dressing over the potato mixture and gently toss to coat evenly. Serve immediately or chill for up to a day before serving.
Notes
Dressing can be adjusted based on personal taste preferences; add more mustard for extra tang.
Feel free to customize by adding other vegetables or protein of choice.
Best served fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg