Ingredients
Scale
- 3 lbs small red potatoes quartered
- 6 slices nitrate free bacon cooked and crumbled
- 4 hardboiled eggs peeled, cooled and chopped
- 1/3 cup diced red onion
- 1/3 cup thinly sliced scallions
- 1 1/2 cups dill pickles diced
- 2 tablespoons fresh dill minced
- sea salt
- freshly ground black pepper
- 1/2 cup homemade mayo
- 1/4 cup pickle juice from the jar
- 3 tablespoons dijon mustard
Instructions
- Put the quartered potatoes in a large pot and sprinkle with approximately 2 teaspoons of salt.
- Cover the potatoes with cool water and place on high heat to bring to a boil.
- Once boiling, reduce the heat to medium and simmer until the potatoes are fork tender, about 15 minutes. Drain and set aside to cool.
- When cool, transfer the potatoes to a large serving bowl and add the other salad ingredients.
- In a separate bowl, whisk together the dressing ingredients and combine with the potato salad.
- Serve immediately or refrigerate for later use, up to a day in advance. Store leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
For extra flavor, you can adjust the amount of dill pickles and fresh dill based on your preference.
Feel free to add other vegetables, like celery or bell pepper, for crunch and flavor.
This salad is a great side dish for picnics or barbecues.
- Prep Time: N/A
- Cook Time: N/A
- Category: Sides
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg