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Crispy Dill Pickle Potato Salad with Bacon Crunch

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A creamy and tangy potato salad featuring Yukon Gold potatoes, zesty dill pickles, and a crispy bacon topping, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 cup dill pickles, diced
  • 1/2 cup red onion, finely chopped
  • 3 large eggs, hard-boiled and chopped (optional)
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh dill, chopped
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • Optional: 1/4 cup crispy fried onions

Instructions

  1. Place peeled and cut Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook for 12-15 minutes or until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly.
  2. Place eggs in a pot and cover with cold water. Bring to a boil, then turn off heat and cover the pot. Let sit for 12 minutes. Transfer eggs to cold water, peel, and chop once cooled.
  3. Cook bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain and crumble once cool.
  4. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and balanced. Taste and adjust seasoning as needed.
  5. In a large bowl, gently fold together the warm potatoes, diced pickles, chopped red onion, chopped eggs, and fresh dill.
  6. Pour the dressing over the potato mixture and gently stir until everything is well coated but potatoes don’t get mushy. Chill for at least 30 minutes to let flavors marry.
  7. Just before serving, sprinkle the crispy crumbled bacon and optional fried onions on top for added crunch and smoky flavor.

Notes

Use Yukon Gold potatoes for the best creamy yet firm texture. Add pickles just before chilling to keep them crunchy. Chill the salad for at least 30 minutes to let flavors meld. For a vegetarian version, omit bacon and add toasted sunflower seeds or crispy fried onions. Bacon can be baked on a foil-lined rimmed baking sheet if no skillet is available.

Nutrition

Keywords: potato salad, dill pickle, bacon, summer BBQ, creamy potato salad, crispy bacon, picnic side dish

Find it online: https://tempotaste.com/crispy-dill-pickle-potato-salad-with-bacon-crunch-easy-recipe-for-summer-bbqs/