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Creamy Dill Pickle Potato Salad with Crispy Bacon

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A tangy and creamy potato salad featuring dill pickles and crispy bacon, perfect for summer picnics and gatherings. This recipe balances fresh flavors with satisfying textures for a crowd-pleasing side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 1 cup dill pickles, chopped (about 150g), preferably dill spears or kosher dill pickles
  • 6 slices bacon, cooked crisp and crumbled
  • ¾ cup mayonnaise (180ml), full-fat or light
  • ¼ cup Greek yogurt (60ml)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh dill weed, finely chopped (or 1 teaspoon dried dill weed)
  • 2 stalks green onions, thinly sliced
  • 1 stalk celery, finely diced (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water by about an inch. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12-15 minutes until potatoes are tender but not falling apart. Drain and let cool slightly.
  2. While potatoes boil, heat a frying pan over medium heat. Add bacon slices and cook until crispy, about 6-8 minutes, flipping occasionally. Transfer to paper towels to drain excess fat. Once cooled, crumble into bite-sized pieces.
  3. In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, dill weed, salt, and pepper. Taste and adjust seasoning if necessary.
  4. Thinly slice green onions, dice celery, and chop dill pickles into small chunks.
  5. In a large mixing bowl, gently fold the warm potatoes with the dressing. Add pickles, green onions, celery, and half the bacon. Stir gently to combine everything without mashing the potatoes.
  6. Cover and refrigerate for at least 1 hour to let flavors meld.
  7. Before serving, sprinkle the remaining crispy bacon on top for extra crunch and a pop of color.

Notes

Do not overcook potatoes to avoid mushy texture. Reserve some bacon to add on top just before serving to keep it crispy. If the dressing is too thick after cooling, loosen with a splash of pickle juice or milk. For dairy-free, omit Greek yogurt or substitute with coconut yogurt and use vegan mayo. Celery can be swapped with cucumber or radishes for a different crunch.

Nutrition

Keywords: potato salad, dill pickle, bacon, creamy potato salad, summer picnic, easy potato salad, tangy potato salad

Find it online: https://milaspoon.com/creamy-dill-pickle-potato-salad-with-crispy-bacon-easy-recipe-for-summer-picnic/