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.
Course: Side Dish
3lbsYukon Gold potatoes, cut into 1/2-3/4 inch pieces
1/3cupdill pickle relish
1/2 tspkosher salt, adjust to taste
1/2 tspfreshly ground black pepper, adjust to taste
1/2cupreal bacon crumbles, or 5-6 strips bacon, cooked and crumbled
6hard boiled eggs, roughly chopped
4green onions, sliced thin
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!
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.