Bacon Potato Salad with Dill

This hearty and tangy potato salad combines tender potatoes with crispy bacon, crunchy pickles, and fresh dill, all tossed in a creamy dressing. It's perfect as a side dish for barbecues, picnics, or any meal.

⏰ Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
🍽 Servings: 6

Ingredients

For the Salad:

• 2 pounds (900g) potatoes (Yukon Gold or red potatoes)
• 6 slices bacon
• 1 cup dill pickles, diced
• 1 small red onion, finely chopped
• 3 tablespoons fresh dill, chopped

For the Dressing:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper, to taste

Tools Needed

• Large pot
• Frying pan
• Knife & cutting board
• Mixing bowls
• Whisk

Instructions

Step 1: Cook the Potatoes

Wash and cut the potatoes into bite-sized cubes.

Place them in a pot, cover with cold water, and add a pinch of salt.

Bring to a boil, then reduce to a simmer. Cook until fork-tender (10-15 minutes).

Drain and let them cool slightly.

Step 2: Prepare the Bacon

While the potatoes cook, heat a skillet over medium heat.

Cook bacon until crispy, about 5-7 minutes.

Transfer to a paper towel-lined plate to drain, then crumble into small pieces.

Step 3: Make the Dressing

• In a bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
• Season with salt and black pepper to taste.

Step 4: Assemble the Salad

• In a large bowl, combine the potatoes, pickles, onion, crumbled bacon, and dill.
• Pour the dressing over the salad and toss gently to coat.
• Taste and adjust seasoning if needed.

Tips

✔ Potato Choice: Yukon Gold or red potatoes hold their shape best.
✔ Bacon Alternative: Omit bacon and add walnuts or sunflower seeds for crunch.
✔ Make-Ahead: Store in the fridge for up to a day to enhance flavors.

Enjoy your Bacon Potato Salad with Dill! Let me know if you'd like any changes. 😊