Dill Pickle Potato Salad Recipe
Potato salad is a potluck, barbecue, and outdoor holiday staple! This recipe is hands down the best one you'll ever try! Dill pickles and bacon make all the difference!
Servings: 12 serving
Calories: 380kcal
Cost: 15
Ingredients
- 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
Instructions
- 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!
Notes
- Russets work best for this potato salad.
Nutrition
Calories: 380kcal | Carbohydrates: 23g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 669mg | Potassium: 515mg | Fiber: 3g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 2mg