I’ve been making this since forever, and this Bacon Dill Pickle Potato Salad always gets rave reviews. Thing is, I never followed a recipe – I just made it up as I went along. Finally, I took the time to pay attention to measurements, but I will say that they’re approximate – nonetheless, they’ll get you where you want to go.
I recently got this food chopper and I tried it out with the potato – love it! Each cube of potato was no more than 1/2.” This gadget is such a big time saver, and let me tell you it’s also much kinder to my aging, stiff fingers than lots of knife work. I simply first sliced the potatoes to 1/2″, then placed them on the chopper and voila! Perfect spuds!
About the bacon – please, take time to fry up some bacon nice and crisp. Store-bought Real Bacon lacks the crunch, IMHO.
Bacon Dill Pickle Potato Salad
- 8 medium russet potatos cubed to ½" or so
- ¾ cup sliced baby dill pickles
- ¾ cup crumbled bacon
- ¾ cup diced celery
- ¾ cup sliced green onions set some aside for garnish
- 1⅔ cup mayonnaise
- ½ tsp salt
- 1 tsp freshly cracked black pepper
- 2 tsp yellow mustard
- 2 Tbsp dill pickle juice
- 3 Tbsp chopped fresh dill weed set some aside for garnish
- Set a large pot of water on to boil and add a couple tablespoons of salt once the water is hot (don't add salt to cold/cool water, it can cause the bottom of your pan to pit).
- In the meantime, wash and cube the potatoes; set them in a large bowl cold water while waiting for the water on the stove to boil. Drain the potatoes when the pot of water has come to a boil, add the drained potatoes to the pot. Boil for about 7-8 minutes; you want them cooked but not falling apart or mushy. Test them frequently with a fork. Drain them and spread them out on a baking sheet to cool and stop the cooking.
- Make the dressing – in a bowl, combine all the dressing ingredients and whisk them together so that everything's incorporated.
- In a large bowl, add the cooled potatoes and the prepped pickles, bacon, celery and green onions. Add the dressing and toss gently but thoroughly until the ingredients are coated evenly with the dressing. Refrigerate at least 3 hours before serving garnished with the dill and green onions.