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.
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
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