Ingredients for Bacon Dill Potato Salad
- Idaho Potatoes
- 1 cup mayonnaise
- Cider Vinegar
- 1 teaspoon salt
- Black Pepper
- Celery
- Hard Boiled Egg
- Fresh Dill
- Scallion
- 4 slices bacon
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
12g
Carbs
6g
