Dill Pickle Potato Salad with Bacon

5 from 7 votes

With tender potatoes, crispy bacon, relish, and hard boiled eggs in a creamy dressing, this Dill Pickle Potato Salad offers the perfect balance of savory, salty, and tangy flavors. The perfect addition to any summer potluck!

Prep Time15

Cook Time20

Total Time35

Course: Salad, Side Dish

Cuisine: American

Keyword: dill pickle potato salad, potato salad with dill pickles

Servings:

Calories: 266kcal

Author: Jill

Ingredients

3 pounds Yukon Gold potatoes washed and cut into 3/4-inch pieces
3/4 cup mayonnaise
1/4 cup dill pickle relish
1/2 teaspoon dried dill
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs hardboiled, cooled, peeled, and chopped
6 strips bacon cooked until crisp, cooled, and crumbled
4 green onions diced

Instructions

Pour the cubed potatoes into a large pot and cover with water, at least 1 inch above the potatoes. Boil on high heat until the potatoes are fork-tender. Tip: You may need to reduce the heat from high once the water is boiling to prevent it from boiling over.
Drain the water from the potatoes in a colander and allow the potatoes to cool completely.
In a medium bowl, whisk together the mayonnaise, relish, dried dill, salt, and pepper. Cover and refrigerate until you're ready for the next step.
In a large mixing bowl, combine the cooked and cooled potatoes, chopped hardboiled eggs, crumbled cooked bacon, and diced green onions. Add the prepared dressing and toss to combine.
Serve the potato salad cold.

Nutrition