Potato salad is a potluck, barbecue, and summer picnic staple! Dill pickles and bacon make this all the difference in a creamy potato salad! This recipe is hands down the best one you'll ever try!
Why You'll Love This Recipe
- Homemade potato salad is one of my favorite summer side dishes!
- No yucky sweet relish flavor! Only pickles for my fellow dill pickle lovers!
- Easy recipe for the whole family!
- Perfect side dish for Easter dinner, summer grilling, or potlucks!
Ingredient Notes and Substitutions
- White Pepper - you can sub black pepper if that's all you have; however, if you haven't tried white pepper before, I encourage you to pick some up! You'll never go back to using black pepper!
- Potatoes - I recommend using russet potatoes. Red potatoes and yellow potatoes are too soft.
- Dill Pickles - This recipe calls for crunchy dill pickles and dill pickle juice. Please do not substitute sweet relish for the pickles.
- Bacon - You can substitute a bag of real bacon pieces instead of crisping and crumbling your own.
- Mayo - You can substitute Miracle Whip; however, it makes the salad taste sweeter and slightly different.
- Celery Salt - Please note this is not the same as celery seed.
- Eggs - I do use large eggs for this recipe.
Step by Step Instructions
- Peel and boil the potatoes until they are cooked through and fork tender.
- Drain and put them in the fridge until they are completely cool.
- Hard boil the eggs and cool completely.
- Crisp and crumble the bacon. Let cool.
- In a deep measuring cup or small bowl, mix the mayo, vinegar, dill pickle juice, and sugar...
- ...onion salt, celery salt, and white pepper together.
- Set aside.
- Cut the cooked potatoes into small cubes or potato chunks and dump them in a large mixing bowl.
- Shell and chop up the hard-boiled eggs. Add them to the mixing bowl.
- Add the crisped and crumbled bacon.
- Thinly slice the green onions and dice the crunchy pickles. Add them to the bowl.
- Pour the dressing over the salad ingredients in the mixing bowl and stir to coat everything well.
- Cover the bowl with plastic wrap and chill in the fridge for 4 hours or overnight before serving.
Recipe FAQs and Expert Tips
To have a successful potato salad, you need the pieces of to retain their shape. You want them soft but not mushy. Yukon golds and red potatoes are very soft potatoes and will not hold up well in this salad. Russets hold their shape very well and are the best potatoes for this recipe.
If the potatoes are large, cut them in half before boiling them, but don't cube the potatoes before cooking them. The pieces will become mushy. Click HERE to learn more about how to boil potatoes properly.
Absolutely! Please keep it refrigerated.
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Dill Pickle Potato Salad Recipe
- 6 Cups Potatoes cooked and cubed small ((This is about 6 medium potatoes))
- 6 Large Hard Boiled Eggs peeled and diced
- ½ lb. Bacon crisped and crumbled
- 5 Green Onions thinly sliced
- ¼ Cup Dill Pickles diced
- 1 ½ Cups Mayonnaise
- 1 Tbs. Vinegar
- 1 teaspoon Sugar
- 3 Tbs. Dill Pickle Juice
- ¼ teaspoon Celery Salt
- ¼ teaspoon Onion Salt
- ¼ teaspoon White Pepper
- Peel and boil the potatoes until they are cooked through. Drain and put them in the fridge until they are completely cool. Cut into small cubes.
- Hard boil 6 large eggs. Cool completely, peel off the shells and dice.
- Crisp and crumble the bacon.
- Whisk together the mayo, vinegar, dill pickle juice, sugar, onion salt, celery salt and white pepper.
- Cube the potatoes and dump them in a mixing bowl.
- Shell and chop the hard-boiled eggs and add them to the mixing bowl.
- Add the crisped and crumbled bacon.
- Thinly slice the green onions and dice the pickles.
- Add them to the mixing bowl.
- Pour the dressing over the ingredients in the mixing bowl and mix to distribute and coat well.
- Chill for 4 hours before serving.
- Garnish with additional bacon and green onions if desired. Serve and enjoy!
- Russets work best for this potato salad.
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