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Creamy Dill Pickle Potato Salad Recipe with Bacon and Sour Cream

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A creamy and tangy potato salad featuring dill pickles, smoky bacon, and sour cream, perfect for summer cookouts and potlucks. This easy recipe balances bright flavors with comforting textures.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cubed
  • 1 cup finely chopped dill pickles (about 4–5 medium pickles)
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 cup (240ml) full-fat sour cream
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon yellow mustard
  • 1/4 cup red onion, finely diced
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
  2. Reduce heat to medium and simmer until potatoes are tender but still firm, about 12-15 minutes. Test with a fork.
  3. Drain the potatoes in a colander and rinse under cold water to stop cooking. Set aside to cool completely.
  4. While potatoes cook, fry 6 slices of thick-cut bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain and crumble once cooled.
  5. In a large mixing bowl, whisk together sour cream, mayonnaise, yellow mustard, apple cider vinegar, and chopped fresh dill. Add salt and black pepper to taste.
  6. Finely dice red onion and dill pickles. Add both to the dressing along with the crumbled bacon.
  7. Gently fold the cooled potatoes into the dressing mixture, being careful not to mash them. Toss until potatoes are fully coated.
  8. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
  9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. For best flavor, chill for several hours or overnight.
  10. If the salad is too thick after chilling, stir in a splash of milk or additional sour cream to loosen.

Notes

Use Yukon Gold potatoes for best texture. Boil potatoes in cold water to cook evenly. Cool potatoes completely before mixing to avoid mushiness. Crisp bacon adds smoky crunch. Fold gently to keep potatoes intact. Chill at least 1 hour; flavors improve overnight. Adjust salt carefully due to salty bacon and pickles. For dairy-free, substitute sour cream and mayo with vegan alternatives.

Nutrition

Keywords: potato salad, dill pickle, bacon, sour cream, summer cookout, easy potato salad, creamy potato salad, picnic side dish

Find it online: https://pokirecipes.com/creamy-dill-pickle-potato-salad-recipe-with-bacon-and-sour-cream-easy-and-best/