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Creamy Star-Spangled Potato Salad with Bacon and Dill

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A creamy, tangy potato salad with crispy bacon and fresh dill, perfect for BBQs and summer gatherings. This recipe captures the nostalgic flavors of a classic diner favorite with a fresh twist.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 6 slices thick-cut bacon
  • 3 large eggs, hard-boiled and chopped
  • 1/2 cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sweet pickle juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until tender but still firm. Drain in a colander and let cool completely.
  2. While potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crispy, about 6-8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool. Once cool, chop into bite-sized pieces. Reserve 1 tablespoon of bacon fat for the dressing if desired.
  3. Place eggs in a separate pot, cover with water, and bring to a boil. Once boiling, remove from heat and let eggs sit, covered, for 10 minutes. Drain and cool in ice water before peeling and chopping.
  4. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle juice, and reserved bacon fat (if using). Season with salt and pepper to taste.
  5. In a large bowl, gently mix cooled potatoes, chopped eggs, diced red onion, and fresh dill. Pour in the dressing and fold carefully to coat everything evenly without mashing the potatoes.
  6. Fold in crispy bacon pieces last to keep their crunch. Taste and adjust seasoning if needed.
  7. Refrigerate the potato salad for at least 1 hour before serving to allow flavors to marry. Give a gentle stir before plating.

Notes

Do not overcook potatoes to avoid mushiness. Cook bacon evenly over moderate heat to prevent burning. Chill salad for at least 1 hour for best flavor. Use fresh dill for best taste. Fold ingredients gently to keep potato texture intact. Save some bacon and dill for garnish. A splash of pickle juice can refresh the salad if it seems dry after chilling.

Nutrition

Keywords: potato salad, bacon, dill, creamy potato salad, BBQ side dish, summer salad, picnic recipe

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