Dill Pickle Potato Salad with Bacon


  • ▢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.

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