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Creamy Potato Salad with Bacon and Fresh Dill

creamy potato salad with bacon and fresh dill - featured image
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A creamy, smoky, and fresh potato salad perfect for summer BBQs, featuring tender Yukon Gold potatoes, crispy bacon, and bright fresh dill.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 1 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chopped fresh dill
  • 3 green onions, thinly sliced
  • 2 large hard-boiled eggs, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until potatoes are fork-tender but still firm. Drain in a colander and let cool slightly.
  2. While potatoes cook, fry the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain and cool. Chop into bite-sized pieces once cool enough to handle.
  3. Place eggs in a small pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Cool eggs under cold running water before peeling and chopping.
  4. In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust seasoning as needed.
  5. Add the warm potatoes, chopped bacon, green onions, fresh dill, and chopped eggs to the dressing. Gently fold everything together to coat evenly without mashing the potatoes.
  6. 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

Do not overcook potatoes to avoid mushiness. Cook bacon until medium crisp for best texture and flavor. Mix dressing with warm potatoes to help flavors meld. Chop dill finely to avoid overpowering the salad. Chill at least 1 hour for best taste; salad keeps well for 2 days refrigerated but not recommended to freeze.

Nutrition

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

Find it online: https://yumnode.com/creamy-potato-salad-with-bacon-and-fresh-dill-easy-recipe-for-summer-bbqs/