Dill Pickle Bacon Potato Salad
Not your boring old potato salad, this one has a little extra flavor!
Ingredients
- 4 cups diced potatoes
- 3/4 cup mayo
- 1/3 cup dill pickle relish*
- 1/2 tsp dried dill
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 8 strips bacon, crumbled
- 6 eggs, hard boiled
- 1/2 cup diced red onion
- 1/2 cup diced celery
Instructions
- Wash and dice potatoes into bite size pieces, about 3/4 inch. I use red potatoes and leave the skins on, if you prefer a potato with a tougher skin you may want to peel them. Boil potatoes until fork tender, about 10 minutes. Drain the water and rinse with cold water until potatoes are completely cool and slightly chilled.
- Prep hard boiled eggs and chill.* After they're completely cooled, roughly dice the eggs.
- Cook bacon until crunchy. Crumble into small pieces and let cool.
- Dice onion and celery into small pieces.
- Mix together mayo, dill pickle relish, dill, salt, pepper, celery, onion.
- Combine mayo mixture, potatoes, eggs and bacon and mix well. Let the potato salad chill in the fridge for an hour or two before serving.
Notes
*I like to use my small Instant Pot for make my eggs - it makes the shells super easy to peel. I use the 5-5-5 method. Pressure cook for 5 minutes, natural release for 5 minutes, then manually release the steam and submerge in ice water for 5 minutes. You can cook your eggs however you'd like, just make sure they're completely cooked through.
*I don't keep pickle relish on hand so if I come across a recipe that needs it, I just make my own by running a few of my home canned pickles through the food processor with a teaspoon of sugar.