This Bacon and Egg Potato Salad is everything you want in a classic cookout companion, and then some. Imagine scooping up a big spoonful of creamy, tangy potato salad loaded with smoky bacon, hearty chunks of egg, and the bright pop of fresh dill. This is the kind of side dish that disappears before you even sit down at the picnic table.

The secret weapon is the pickle brine drizzled right over the warm potatoes, which soaks in as they cool and gives every bite a bright, tangy depth that store-bought versions just cannot touch. Best of all, you can make it the night before, so your day-of prep is basically just pulling it out of the fridge.

Helpful Tips

Start with cold water: Place your potatoes in cold water before bringing them to a boil, rather than dropping them into already-boiling water. This helps them cook more evenly so you avoid mushy outsides with a raw center.
Dress the potatoes while warm: Drizzling the pickle brine over the potatoes while they are still warm is a step you do not want to skip. Warm potatoes act like little sponges and absorb that tangy flavor all the way through.
Chill before serving: Give the salad at least one hour in the fridge before serving, but overnight is even better. The resting time lets all the flavors meld together into something truly special.

Bacon & Egg Potato Salad

This tangy bacon & egg potato salad is loaded with smoky bacon, hearty chunks of egg, and the bright pop of fresh dill.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Chill Time 1

Total Time 1 22

Course Salad

Cuisine American

Servings Servings

Calories 293 kcal

Ingredients

1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
1 teaspoon salt
2 tablespoons pickle brine
1/2 cup mayonnaise
1/4 cup dill pickles chopped
1/4 cup red onion, shallots, or green onions diced
2 tablespoons fresh dill chopped
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
6 slices bacon cooked, chopped
6 hard-boiled eggs peeled and chopped
Salt and black pepper to taste

Instructions

Place the potatoes in a large pot and cover with cold water by about 1 inch. Season the water with salt and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and spread them on a baking sheet or large platter. Let cool for about 15 minutes until warm but not hot. Drizzle the pickle juice over the potatoes and let them rest until cooled.
In a large bowl, whisk together the mayonnaise, pickles, onion, dill, mustard, and garlic powder. Whisk until combined.
Once the potatoes are cool, add them to the bowl with the dressing. Toss together, making sure the potatoes are fully coated. Add the bacon and eggs. Toss to incorporate. Taste and add additional salt and pepper as needed.
Cover the bowl and chill for at least 1 hour or up to overnight.
Before serving, garnish with extra dill and a few cracks of black pepper.
Store leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 293kcalCarbohydrates: 17gProtein: 9gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 157mgSodium: 653mgPotassium: 459mgFiber: 2gSugar: 1gVitamin A: 229IUVitamin C: 17mgCalcium: 36mgIron: 1mg

Tried this recipe?Let us know how it was!