This Bacon Dill Potato Salad always gets rave reviews. It's my mom's recipe that she got from a German neighbor lady back in the early 1960's, so it's a tried-and-true recipe for over 60 years.
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I've been making this since forever, and I have to say it's my favorite potato salad recipe of all time. This Bacon Dill Potato Salad always gets rave reviews. It's my mom's recipe that she got from a German neighbor lady back in the early 1960's.
In 2022, I bought this Fullstar veggie chopper and I tried it out with the potatoes - love it! Each cube of potato was no more than ½." This gadget is such a big time saver, and let me tell you, it's also much kinder to my aging, stiff fingers than lots of knife work. I simply first sliced the potatoes to about ½", then placed them on the chopper and voila! Perfect spuds!
About the bacon - please, take time to fry up some bacon nice and crisp. Store-bought Real Bacon lacks the crunch, IMHO.
What goes with Potato Salad?
Any number of dishes go with potato salad. Especially popular at potlucks, picnics and cookouts, serve potato salad alongside hamburgers, hot dogs, any kind of barbecued meats like ribs and chicken, brats, grilled salmon and steak.
Bacon Dill Potato Salad Ingredients
- Russet potatoes cubed (try this cool dicing gadget)
- Baby dill pickles - Baby dill pickles will stay crisp, while larger dill pickles are soft in the middle
- Bacon
- Celery
- Green onions
- Mayonnaise
- Salt and pepper
- Yellow mustard
- Dill pickle juice
- Chopped fresh dill weed (set some aside for garnish)
How to make Bacon Dill Potato Salad
- Fry and cool the bacon, then crumble it.
- Set a large pot of water on to boil and add a couple tablespoons of salt once the water is hot (don't add salt to cold/cool water, it can cause the bottom of your pan to pit).
- Wash and cube the potatoes and set them in a large bowl cold water while waiting for the water on the stove to boil.
- Prep the pickles, celery and green onion while the potato water comes to a boil.
- Drain the potatoes out of the col water when the water in the pot comes to a boil, and add them to the pot. Boil for about 7-8 minutes until their cooked but not mushy. Drain and spread them out on a baking sheet to cool and stop the cooking.
- Make the dressing - in a bowl, combine all the dressing ingredients and whisk them together so that everything's incorporated.
- In a large bowl, add the cooled potatoes and the pickles, bacon, celery and green onions. Add the dressing and toss gently but thoroughly until the ingredients are coated evenly with the dressing. Refrigerate at least 3 hours, garnish with the dill and green onions.
How to store Potato Salad
Store this salad in an airtight container in the refrigerator for no more than five days, due to the mayonnaise content.
Can you freeze Bacon Dill Potato Salad?
It's not recommended. First of all, the celery and green onions are uncooked, and the water content in them will cause them to wilt and mush. Secondly, the mayonnaise will separate into its individual ingredients.
More Salads to try...
- Italian Dressing with Parmesan Cheese
- Italian Pasta Salad
- Mexican Street Corn Salad
- Classic Pea Salad with Bacon - 1950's Recipe
More Side Dishes
- Cheesy Broccoli Cauliflower Casserole
- Southern Fried Okra
- Calico Baked Beans
- Easy Corn Casserole with Cheddar and Bacon
- Curried Chicken Waldorf Salad - two twists on an old classic
- Homemade Ranch Dressing and Dip Seasoning Mix
- Classic Pea Salad - 1950's recipe
- Easy Corn Casserole with Cheddar and Bacon
- Calico Baked Beans - not your run-of-the-mill baked beans!
- Costa Rica Tuna and Pasta Shells Salad - a popular mainstay in Costa Rica
A fan favorite recipe here at The Unfussy Cook is The Best Guacamole - give it a whirl, I just know you're going to love it!
📖 Recipe
Bacon Dill Pickle Potato Salad
Ingredients
- 8 medium russet potatos cubed to ½" or so (try this cool dicing gadget)
- ¾ cup sliced baby dill pickles
- ¾ cup crumbled bacon
- ¾ cup diced celery
- ¾ cup sliced green onions set some aside for garnish
Dressing
- 1⅔ cup mayonnaise
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons yellow mustard
- 2 tablespoons dill pickle juice more or less, to taste, depending on how "dilly" you want it (as my mom would say)
- 3 tablespoons chopped fresh dill weed set some aside for garnish
Instructions
- Set a large pot of water on to boil and add a couple tablespoons of salt once the water is hot (don't add salt to cold/cool water, it can cause the bottom of your pan to pit).
- In the meantime, wash and cube the potatoes; set them in a large bowl cold water while waiting for the water on the stove to boil. Drain the potatoes when the pot of water has come to a boil, add the drained potatoes to the pot. Boil for about 7-8 minutes; you want them cooked but not falling apart or mushy. Test them frequently with a fork. Drain them and spread them out on a baking sheet to cool and stop the cooking.
- Make the dressing - in a bowl, combine all the dressing ingredients and whisk them together so that everything's incorporated.
- In a large bowl, add the cooled potatoes and the prepped pickles, bacon, celery and green onions. Add the dressing and toss gently but thoroughly until the ingredients are coated evenly with the dressing. Refrigerate at least 3 hours before serving, garnished with the dill and green onions.
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