Dill Pickle Potato Salad with Bacon
Bacon Potato Salad Recipe is filled with soft potatoes, crispy bacon, green onions, hardboiled eggs, and creamy dill dressing. This is the perfect homemade potato salad for your summer picnic, potluck, BBQ meal, or any occasion.
- 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
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.