Ingredients for Bacon Dill Potato Salad
- 2 lbs small red potatoes
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Celery
- Hard Boiled Egg
- 1/4 cup fresh dill, finely chopped
- Scallion
- 4 slices bacon
- 1 tablespoon Dijon mustard
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How to Make Bacon Dill Potato Salad
- Boil 2 lbs small red potatoes for 13-15 minutes, or until easily pierced with a fork.
- Drain the potatoes and let them cool slightly.
- While potatoes cool, prepare the dressing: In a large bowl, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cook 4 slices bacon until crispy. Crumble and set aside.
- Finely chop 1/4 cup fresh dill.
- Add the cooled potatoes, crumbled bacon, and chopped dill to the mayonnaise mixture.
- Gently toss to coat the potatoes evenly.
- Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
12g
Carbs
6g
