Description
This Dill Pickle Potato Salad is a delightful blend of flavors featuring quartered red potatoes, crispy bacon, and tangy dill pickles. Perfect for picnics or as a quick meal, this dish offers a fresh and zesty twist that makes it irresistible. Easy to prepare and incredibly satisfying, it shines as a comfort food favorite among homemade recipes.
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
- Place the quartered potatoes in a large pot, sprinkle with 2 teaspoons of salt, cover with cool water, and bring to a boil over high heat.
- Once boiling, reduce heat to medium and simmer until fork tender, about 15 minutes. Drain and set aside to cool.
- In a large serving bowl, combine the cooled potatoes with the remaining salad ingredients.
- In a medium bowl, whisk together the dressing ingredients, then toss with the potato salad.
- Serve immediately or refrigerate for later use, up to one day in advance. Store leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
For added flavor, feel free to adjust the amount of pickle juice according to your taste.
This salad can be made 1 day in advance for the flavors to meld together better.
Experiment with different herbs like parsley or chives for extra freshness.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 72mg