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March 21, 202247 Comments 4.6
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Thrown together on a whim one night while we were on the road, this Dill Pickle and Bacon Potato Salad has rapidly become our new favorite potato salad.
Filled with plenty of eggs, bacon, and pickle flavor, this potato salad was a kid and adult favorite from the first bite.
Sean and I were craving potato salad, so I picked up potatoes at the store and boiled some eggs along with them. I decided to keep it really simple and we cooked hot dogs to go along with our potato salad.
I was improvising with what I had on hand in the camper and my recipe for Bacon Ranch Potato Salad turned into this Dill Pickle and Bacon Potato Salad. Sean commented that it was really good before I had even tasted it and sure enough this recipe is an absolute keeper.
Dill Pickle Potato Salad
I made this Dill Pickle and Bacon Potato Salad almost weekly all summer long after that first time and the whole family likes it. This has become the most requested salad I make.
Well, the whole family loves this, with the exception of my youngest who doesn’t like POTATOES. How on earth does that happen? Who doesn’t like potatoes??? This kid doesn’t even love french fries. Sometimes I wonder how he is even my kid.
Bacon Potato Salad
The first time I added bacon to a potato salad it was a game-changer. We all know that bacon + potatoes is almost a guaranteed win, right?
Well, this time, I knew that I wasn’t about to cook bacon in the camper. (We would have been smelling like bacon for days!) However, I spied the real bacon crumbles at the grocery store and decided to try them in the salad.
I love using bacon crumbles for easy breakfasts and salad toppings, so I figured they’d probably work fine. Sure enough, the bacon crumbles worked great in the potato salad.
Side note:I like to use thesebowlswhen I make this recipe. (The lids are great for chilling in the refrigerator.)
Dill Pickle Potato Salad Recipe
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
- Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
- Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
Potato Salad Recipes
For more potato salads you might love, try the Garlic Lover’s Potato Salad, theLemony Dill Potato Salad, and theHoney Dijon Roasted Potato Salad.
This Honey Mustard Warm Potato Saladby Spend with Pennies and this Warm Bacon Corn Smashed Salad by Real Housemoms are next on my list to try.
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Dill Pickle Potato Salad
4.55 from 11 votes
Filled with plenty of eggs, bacon, and pickle flavor, this Dill Pickle and Bacon Potato Salad was a kid and adult favorite from the first bite.
PinPrintReview
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Servings: 10 servings
Ingredients
- 3 lbs Yukon Gold potatoes, cut into 1/2-¾ inch pieces
- ¾ cup mayonnaise
- 1/3 cup dill pickle relish
- 1/2 tsp dried dill
- ½ tsp kosher salt, adjust to taste
- ½ tsp freshly ground black pepper, adjust to taste
- 1/2 cup real bacon crumbles, or 5-6 strips bacon, cooked and crumbled
- 6 hard boiled eggs, roughly chopped
- 4 green onions, sliced thin
Instructions
Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve. Enjoy!
See AlsoBacon and Egg Macaroni Salad
Notes
You can certainly use any potato you like to make this potato salad. However, I love the thin-skinned Yukon Gold potatoes. There’s no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, you’ll want to peel the potatoes for the best results.
Nutrition
Calories: 295kcal · Carbohydrates: 26g · Protein: 9g · Fat: 17g · Saturated Fat: 4g · Polyunsaturated Fat: 8g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 127mg · Sodium: 411mg · Potassium: 635mg · Fiber: 3g · Sugar: 2g · Vitamin A: 234IU · Vitamin C: 28mg · Calcium: 37mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
{originally published 7/9/18 – recipe notes and photos updated 3/15/22}
Filed under: Potatoes, Recipes, Salads, Side Dishes
Tagged with: Potatoes
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Mary Younkin
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
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Reader Interactions
47 Comments Leave a comment or review
Bill Oglesby says
I have tried several different potato salad receipes. This receipe turned out better than any other receipe I’ve tried!! Received several comments and there were no leftovers!! Best compliment you can receive!!
Reply
Mary Younkin says
Bill – I am glad you and your friends enjoyed it so much.
Cecilia Lisa says
You dont need to peel the potatoes once they are fully cooked?
So wash, cut with skins and boil?
Just want to clarify, the only reason I never make potato salad is peeling the hot potatoes lolReply
Mary Younkin says
Cecilia – Yes, leave the skins on. I completely agree with you and loathe that task as well.
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