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.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 295kcal

Ingredients

3 lbs Yukon Gold potatoes, cut into 1/2-3/4 inch pieces
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/2 tsp dried dill
1/2 tsp kosher salt, adjust to taste
1/2 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