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+ servings
Dilly Potato Salad

Dilly Potato Salad

Tangy dill potato salad with bacon, egg and a creamy dressing.
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Prep Time 10 mins
Cook Time 30 mins
Cooling Time 1 hr
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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)
Keyword dill, egg, potato, Potato Salad, salads, Side Dish
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