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Creamy Classic Potato Salad with Bacon and Dill

creamy classic potato salad with bacon and dill - featured image
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A creamy and flavorful potato salad featuring crispy bacon and fresh dill, perfect for summer BBQs and gatherings. This easy recipe balances smoky, tangy, and herbaceous notes with tender Yukon Gold potatoes.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons fresh dill, chopped
  • 3 green onions, sliced thinly
  • 1 stalk celery, diced finely
  • Salt and pepper to taste

Instructions

  1. Place the cut Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are just tender when pierced with a fork but not falling apart.
  2. Drain the potatoes well in a colander and let cool slightly (about 10 minutes).
  3. While the potatoes cook, heat a skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes, flipping occasionally.
  4. Transfer bacon to a paper towel-lined plate to drain excess fat. Once cool, chop into bite-sized pieces.
  5. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Adjust seasoning to taste.
  6. Add the warm potatoes to the bowl with the dressing. Toss gently to coat, letting the potatoes absorb the flavors.
  7. Fold in the chopped bacon, diced celery, green onions, and fresh dill. Mix carefully to keep the potatoes from breaking up.
  8. Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Stir gently before plating.

Notes

Use Yukon Gold or red potatoes to hold shape and avoid mushiness. Cook bacon crisp but not burnt for best texture. Mix dressing with warm potatoes for better absorption. Chill salad for at least 1 hour to let flavors meld. For lighter version, substitute half mayo with Greek yogurt. Turkey bacon or smoked tempeh can replace pork bacon for dietary preferences.

Nutrition

Keywords: potato salad, bacon, dill, creamy potato salad, summer BBQ, easy potato salad, classic potato salad

Find it online: https://tastypierecipes.com/creamy-classic-potato-salad-with-bacon-and-dill-easy-recipe-for-summer-bbqs/