Dill Pickle and Bacon Potato Salad

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.

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

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.

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.

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 Potato Salad

4.55 from 11 votes

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.

Save to Favorites Pin Print Email Review

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 10 servings

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 3 lbs Yukon Gold potatoes, cut into 1/2-¾ inch pieces
• ▢ ¾ cup mayonnaise
• ▢ 1/3 cup dill pickle relish
• ▢ 1/2 tsp dried dill
• ▢ ½ tsp kosher salt, adjust to taste
• ▢ ½ 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

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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