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Flavorful Dill Pickle Potato Salad with Crispy Bacon

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A tangy and satisfying potato salad featuring dill pickles and crispy bacon, perfect for summer BBQs and potlucks. This quick and easy recipe combines creamy, crunchy, and smoky flavors for a crowd-pleasing dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized pieces
  • 1 cup finely chopped dill pickles
  • 6 slices bacon, cooked until crispy and crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 3 green onions, sliced thin
  • Salt and black pepper to taste
  • Optional: pinch of smoked paprika

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender but not mushy, about 12-15 minutes. Test by piercing with a fork; it should go in easily but the potato holds shape.
  2. Drain the potatoes in a colander and spread them out on a baking sheet or plate to cool for about 15 minutes to avoid watery salad.
  3. While potatoes cool, crisp the bacon in a skillet over medium heat, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess fat. Once cool, crumble into bite-sized pieces.
  4. In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, chopped dill, salt, pepper, and smoked paprika if using. Stir until smooth and creamy. Taste and adjust seasoning.
  5. Fold in the finely chopped dill pickles and sliced green onions, distributing evenly throughout the dressing.
  6. Gently fold the cooled potatoes into the dressing mixture, being careful not to break them up too much.
  7. Add the crumbled bacon and stir gently to incorporate.
  8. Cover the bowl and refrigerate for at least 1 hour before serving to let flavors meld. The salad tastes even better the next day.

Notes

Avoid overcooking potatoes or mixing too vigorously to prevent mushy salad. Cooling potatoes completely before mixing prevents watery dressing. Use room temperature mayo and yogurt for better dressing texture. Salad tastes better after chilling for several hours or overnight. For gluten-free, ensure mustard and mayonnaise are labeled gluten-free. For a lighter version, increase Greek yogurt and reduce mayonnaise.

Nutrition

Keywords: potato salad, dill pickle, bacon, summer BBQ, easy recipe, creamy potato salad, tangy dressing, picnic dish

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