Creamy Dill Pickle Potato Salad with Bacon
A creamy, tangy, and smoky potato salad featuring Yukon Gold potatoes, dill pickles, and crispy bacon. Perfect for BBQs and casual gatherings, this salad offers a fresh twist on a classic favorite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 6 slices thick-cut bacon
- 3 large eggs, hard-boiled and chopped (optional)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice
- 1/2 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon Dijon mustard
- 1 small red onion, finely diced
- Salt and freshly ground black pepper, to taste
Instructions
- Place peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a teaspoon of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are just tender but not mushy. Drain well and set aside to cool slightly.
- While potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crispy, about 6-8 minutes, flipping occasionally. Transfer bacon to a paper towel-lined plate to drain excess grease. Once cool, crumble or chop into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, sour cream, dill pickle juice, Dijon mustard, and chopped dill. Stir in finely chopped dill pickles and diced red onion. Season with salt and pepper to taste.
- In a large mixing bowl, gently fold the warm potatoes with the dressing, ensuring each cube is coated but not mashed. Add crumbled bacon and chopped hard-boiled eggs if using. Toss gently to combine.
- Cover the salad and refrigerate for at least 1 hour to let flavors meld. Before serving, stir gently and adjust seasoning if needed. Garnish with extra fresh dill.
Notes
Avoid overcooking potatoes to keep them tender but firm. Warm potatoes absorb dressing better, so mix while still slightly warm. Cook bacon until crispy but not burnt. Chill salad for at least 1 hour before serving to meld flavors. For dairy-free, substitute mayo and sour cream with plant-based alternatives. Vegetarian option: omit bacon and add toasted walnuts or roasted chickpeas.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 280
- Sugar: 3
- Sodium: 520
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 6
Keywords: potato salad, dill pickle, bacon, creamy potato salad, BBQ side dish, picnic salad, easy potato salad