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.

Pickle Potato Salad

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

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.

Bacon and Egg Potato Salad

Side note: I like to use these bowls when I make this recipe. (The lids are great for chilling in the refrigerator.)

Dill Pickle Potato Salad Recipe

  1. 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.
  2. 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.
  3. Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
Dill Pickle Potato Salad

Potato Salad Recipes

For more potato salads you might love, try the Garlic Lover’s Potato Salad, the Lemony Dill Potato Salad, and the Honey Dijon Roasted Potato Salad.

This Honey Mustard Warm Potato Salad by Spend with Pennies and this Warm Bacon Corn Smashed Salad by Real Housemoms are next on my list to try.

Dill Pickle Bacon Potato Salad

Print

Dill Pickle Potato Salad

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.
Course Side Dish
Cuisine American
Keyword Bacon Potato Salad, Dill Pickle Potato Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 295kcal

Ingredients

  • 3 lbs Yukon Gold potatoes, cut into 1/2-3/4 inch pieces
  • 3/4 cup mayonnaise
  • 1/3 cup dill pickle relish
  • 1/2 tsp dried dill
  • 1/2 tsp kosher salt, adjust to taste
  • 1/2 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!

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

{originally published 7/9/18 – recipe notes and photos updated 3/15/22}

Filled with plenty of eggs, bacon, and pickle flavor, this Dill Pickle and Bacon Potato Salad is a hit!

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