Dill Bacon Potato Salad
A classic red potato salad loaded with bacon and a dill dressing.
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
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.
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