Bacon Dill Potato Salad

I love to try new things with potato salads. The potato is such a great canvas. It can take on so many bold flavors without being overpowered. Bacon in potato salad is such a win. It adds a level of smoky saltiness that brings the Dill dressing altogether. This recipe for Bacon Dill Potato Salad is going to be a hit at the next BBQ.

You will notice I used red potato for this recipe, and that is key. You need a waxy potato to hold it together for a potato salad. Another real important technique is to let the potato cool as much as possible so that when you cut them, they won’t disintegrate. You can also do a golden yukon, but then the cooling period is crucial.

In most cases, fresh herbs are usually best. Dill is one of those herbs that imparts much more flavor when it’s dried. So it really is important to use dried in this recipe. You will be much happier with the final flavor. The same goes for the dried minced onions – if you use raw onions, it will have too much moisture in the dressing.

This is a great make-ahead dish for a weekend backyard party or your next potluck. I keep really nicely in an airtight container in the refrigerator. And in fact the flavors get deeper and more vibrant if you let it sit for a bit before serving. I like to make this just after breakfast on the weekend so that it can sit until dinner time.

Now Let’s Get Cookin’!

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Dill Bacon Potato Salad

A classic red potato salad loaded with bacon and a dill dressing.

Course Salad, Side Dish

Cuisine American

Keyword bacon, dill, jalapeno dill dressing, Potato Salad, red potatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 2 hours hours

Servings 6

Ingredients

• 3 lb Red Potatoes
• 1 lb Bacon
• ⅔ cup Mayo
• ⅔ cup Sour Cream
• 1 tbsp Lemon Juice
• 1 tbsp Honey
• ½ tbsp Dried Minced Onion
• ½ tbsp Dried Dill
• ½ tbsp Dried Chives
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Paprika

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Instructions

• Start water boiling for water. Salt as desired
• Once at a rolling boil, gently add potatoes. Let boil for 30 minutes.
• Drain water from pot, then carefully remove cooked potatoes to a cutting board. Cover with a towel and let cool for at least 2 hours (up to 8 hours).
• In a frying pan over medium high heat, fry bacon to desired crispiness. Remove to a paper towel covered plate and let cool. Just before adding to salad cut into small pieces.
• In a small bowl, add remaining ingredients and thoroughly combine.
• Once potatoes are cooled, cut them into 1 inch chunks and add to serving bowl. Add bacon and then dill dressing. Gently stir, in a folding motion, to coat potatoes without breaking them up too much.
• Serve right away or cover bowl and store in refrigerator for up to 48 hours.