Many think potato salad is for summertime – which may be mostly true but not entirely. I like to use my smoker year round for my proteins – brisket, pork butt, chicken, ribs you name it! Which means I need BBQ style side dishes all year round too. So trying different pasta and potato salads has become an on-going quest of mine. My latest endeavor is a Dilly Potato Salad – full of pickles and dill for full tang.
I also included hard-boiled eggs and bacon in this particular salad. The trick of the dressing is to mix the cooked yolks from the eggs into the dressing to make it extra creamy and so so good. I have a highly preferential lean towards Mt. Olive Dill Pickle Relish. It has just the right tang and zing that this potato salad needs.
Potato Salad is one of those exceptionally versatile dishes, because you can go so many directions with the flavor combinations. Basically you need potatoes and a dressing along with some other add-ins. Bacon or no bacon, eggs or no eggs, celery or no celery, pickles or no pickles. The dressing also can be creamy or vinaigrette like. Which is why I love making different varieties of potato salad.
Now Let’s Get Cookin’!
Dilly Potato Salad
- 4 lbs Red Potatoes
- 6 Eggs
- ¼ lb Bacon cut into ½-inch pieces
- 4 Scallions chopped
- 1 cup Avocado Mayo
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- ½ cup Dill Pickle Relish
- 1 tsp Dill
- 1 tsp Chives
- 1 tbsp Dried Minced Onions
- Start a large pot of water to boil for potatoes. Also start a sauce pan of water to boil for the eggs.
- In a frying pan over medium-heat, add bacon. Cook until crispy and remove to paper towel covered plate to cool.
- Add potatoes to boiling water and boil for 30 minutes. Remove to cutting board and let cool for at least 30 minutes.
- Add eggs to boiling water. Create water bath (half ice and half water). Cook eggs for 12 minutes then remove to water bath and leave to cool while potatoes cool.
- Cut potatoes into quarters and add to serving bowl. Peel eggs and cut in half. Remove yolk to separate bowl. Dice up egg whites and add to potatoes. Add bacon and scallion to potatoes.
- Break egg yolks up with fork. Add remaining ingredients to bowl and stir to combine, getting as many lumps out as you can. Pour over potato mixture. Cover and place in refrigerator to continue to cool until ready to serve. (up to 4 days)
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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