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Creamy Old-Fashioned Dill Bacon Potato Salad Recipe with Hard-Boiled Eggs Made Easy

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A nostalgic and creamy potato salad featuring smoky bacon, fresh dill, and hard-boiled eggs, perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 4 large eggs, peeled and chopped
  • 3 tablespoons fresh dill, finely chopped
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely diced
  • 1/4 cup red onion, finely chopped (optional)
  • Salt and pepper to taste
  • 1 teaspoon sugar

Instructions

  1. Place 2 pounds of peeled and cut Yukon Gold potatoes into a large pot. Cover with cold water by about an inch. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until potatoes are tender but not falling apart. Drain in a colander and set aside to cool slightly.
  2. While potatoes boil, cook 6 slices of thick-cut bacon in a cast iron skillet over medium heat. Flip occasionally until crisp, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into bite-sized pieces.
  3. Place 4 large eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Drain and transfer eggs to ice water to cool completely. Peel and chop roughly into medium pieces.
  4. In a medium bowl, combine 1 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, salt, and pepper to taste. Whisk together until smooth and creamy.
  5. In a large bowl, gently fold together the cooked potatoes, crumbled bacon, chopped hard-boiled eggs, 3 tablespoons fresh dill, 1 stalk celery (finely diced), and 1/4 cup red onion (optional). Pour the dressing over the salad and gently toss to coat everything evenly without mashing the potatoes.
  6. Cover the salad and refrigerate for at least 1 hour before serving. Give it a gentle stir before plating. Taste and adjust salt or pepper if needed.

Notes

Do not overcook potatoes to avoid mushiness. Use fresh dill for best flavor. Let potatoes cool before mixing with dressing to prevent watery salad. Fold in eggs last to maintain texture. Bacon fat can be saved for extra flavor. Salad tastes better after chilling for a few hours or overnight.

Nutrition

Keywords: potato salad, dill, bacon, hard-boiled eggs, creamy potato salad, picnic recipe, potluck dish, summer salad

Find it online: https://grubella.com/creamy-old-fashioned-dill-bacon-potato-salad-recipe-with-hard-boiled-eggs-made-easy/