Dill Pickle Potato Salad with Bacon
Boring old potato salad gets an upgrade with dill pickles, shallots, bacon, and smoked paprika in this recipe for Creamy Dill Pickle Potato Salad.
Servings: 8 cups
Calories: 417kcal
Equipment
Ingredients
- 3 pounds red potatoes washed and cut into 1½" pieces
- water to cover the potatoes
- 1½ tablespoons kosher salt
- 3 medium shallots minced
- 4 ribs celery small diced
- 4 slices bacon cooked and crumbled
- 1 cup dill pickles chopped
- 1 cup mayonnaise
- ¼ cup milk
- 3 tablespoons yellow mustard
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 hard cooked eggs peeled and sliced (optional)
- dried dill weed optional
Instructions
- Put the cut potatoes into a large stock pot and add water to cover.
- Add 1½ tablespoons of kosher salt into the potatoes.
- Bring the potatoes to a low boil and cook for 25-30 minutes, until tender.
- Meanwhile, in a medium bowl whisk together the mayonnaise, milk, mustard, smoked paprika, garlic powder, 1 teaspoon salt and ¼ teaspoon black pepper. Set aside.
- Drain the potatoes and add them back into the warm pot.
- Add the minced shallots, diced celery, crumbled bacon, and diced dill pickles into the drained potatoes.
- Add the mayonnaise mixture to the potatoes and gently stir to combine all the ingredients.
- Place the potato salad into a large serving bowl and refrigerate until ready to serve.
- To serve, garnish the top with the sliced hard-boiled eggs and a sprinkling of dried dill weed.
Notes
Store in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 0.5cup | Calories: 417kcal | Carbohydrates: 31g | Protein: 9g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 2152mg | Potassium: 968mg | Fiber: 4g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 16.2mg | Calcium: 63mg | Iron: 2.1mg
