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Creamy Dill Potato Salad with Crispy Bacon

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A creamy and tangy potato salad featuring crispy bacon, fresh dill, and a Dijon mustard dressing, perfect for BBQs and summer gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 3 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • Optional: 2 green onions, sliced thin
  • Optional: 1 celery stalk, finely diced

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until the potatoes are fork-tender but not falling apart. Drain and let cool slightly.
  2. While the potatoes cook, crisp the bacon in a large skillet over medium heat. Flip occasionally for even cooking. Once crispy, transfer to a paper towel-lined plate to drain excess grease. When cool, chop into bite-sized pieces.
  3. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
  4. In a large bowl, gently fold the warm potatoes with the dressing. Add chopped dill, bacon, and optional green onions or celery. Stir carefully to avoid mashing the potatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, give it a gentle stir and adjust salt and pepper if needed.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to hold shape. Do not overcook potatoes to avoid mushiness. Mix dressing with warm potatoes for better flavor absorption. Cook bacon just before mixing to keep it crispy. Adjust salt after combining as bacon and potatoes can be salty. For dairy-free, substitute sour cream with coconut yogurt and use vegan mayo. Store leftovers in an airtight container in the fridge for up to 3 days. Salad is best served chilled or at room temperature and is not intended to be reheated.

Nutrition

Keywords: potato salad, creamy potato salad, dill potato salad, bacon potato salad, BBQ side dish, summer salad, Dijon mustard potato salad

Find it online: https://sagestirs.com/creamy-dill-potato-salad-with-crispy-bacon-easy-homemade-recipe-for-bbqs/