Crowd pleasing potato salad is just that! Trust me! This will become your new go-to potato salad recipe! Just try it and see!
This potato salad is seriously the best potato salad ever. This is a family recipe. I have no idea where it originated from. I have always received a ton of compliments and recipe requests for this potato salad. What makes this potato salad different from others is there’s not mustard in it and I use dill pickles instead of a pickle relish. This potato salad is really easy to make and definitely will please a crowd.
For this potato salad you will need to prep 3 ingredients ahead of time. Boil 6 medium potatoes until cooked through and then chill until completely cooled. You will also need 6 hard boiled eggs and 1/2 lb. of bacon that has been crisped and crumbled. I usually take care of these three ingredients first thing in the morning or the day before I intend to make this. The dressing can be made ahead of time as well.
Cut in the potatoes into small cubes. Chop up the hard boiled eggs, dill pickles and green onions. Place these and the bacon in a large mixing bowl.
Mix the dressing ingredients together and pour over the ingredients in the bowl.
Mix until everything is well coated. Refrigerate for at least 4 hours before serving to allow the flavors to blend. Garnish with additional bacon and green onions if desired.
- 6 Cups Potatoes, cooked and cubed small (This is about 6 medium potatoes)
- 6 Large Hard Boiled Eggs, peeled and diced
- 1/2 lb. Bacon, crisped and crumbled
- 5 Green Onions, thinly sliced
- 1/4 Cup Dill Pickles, diced
- 1 1/2 Cups Mayonnaise
- 1 Tbs. Vinegar
- 1 tsp Sugar
- 3 Tbs. Dill Pickle Juice
- 1/4 tsp Celery Salt
- 1/4 tsp Onion Salt
- 1/4 tsp 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. Thinly slice the green onions and dice the pickles.
Place the cubed potatoes, diced eggs, crumbled bacon, sliced green onions and diced pickles in a large mixing bowl.
Whisk together all the dressing ingredients and pour over the ingredients in the mixing bowl.
Stir until everything is well coated. Cover and refrigerate for at least 4 hours.
Garnish with additional bacon and green onions if desired. Serve and enjoy!