This Bacon & Egg Potato Salad is creamy, tangy, loaded with smoky bacon and generous chunks of hard-boiled egg, and finished with a hit of fresh dill and the bright zing of pickle brine: this is not your average potato salad. This is the one people are going to ask you to bring to every single gathering for the rest of the summer.
Yukon Gold potatoes are the star here, and for good reason: their buttery, creamy texture holds up beautifully after cooking and soaks up all that tangy pickle brine in a way that starchy russets simply cannot. The bacon adds a smoky, savory punch to every bite, and keeping it in half-inch chunks rather than crumbling it means you actually taste it rather than just catching a whisper of it here and there.
Helpful Tips
- Spread the potatoes out to cool before dressing them: Draining them directly into a bowl and then piling them in traps steam, which can make them mushy. Spreading them on a baking sheet or large platter lets them cool faster and keeps each piece intact, so you end up with a salad that holds its shape rather than turning into mash.
- Keep the eggs and bacon in bigger pieces: It might be tempting to chop everything small for easy mixing, but resisting that urge is worth it. Chunky egg and bacon pieces make this salad feel hearty and satisfying rather than just a creamy side dish, and you get a better flavor payoff in each bite.
- Chill it fully before serving: The flavors genuinely come together more completely after at least an hour in the fridge, and ideally overnight. The dressing tightens up, the pickle brine works deeper into the potatoes, and the fresh dill melds into everything beautifully. If the salad looks a little dry after chilling, just stir in a small spoonful of mayo before serving.
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Bacon & Egg Potato Salad
Ingredients
- 1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
- 1 teaspoon salt
- 2 tablespoons pickle brine
- 1/2 cup mayonnaise
- 1/4 cup dill pickles chopped
- 1/4 cup red onion, shallots or green onions diced
- 2 tablespoons fresh dill chopped
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 6 slices bacon cooked, chopped
- 6 hard-boiled eggs peeled and chopped
- Salt and black pepper to taste
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Season the water with salt and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and spread them on a baking sheet or large platter. Let cool for about 15 minutes until warm but not hot. Drizzle the pickle juice over the potatoes and let them rest until cooled.
- Once the potatoes are cool, add them to the bowl with the dressing. Toss together, making sure the potatoes are fully coated. Add the bacon and eggs. Toss to incorporate. Taste and add additional salt and pepper as needed.
- Cover the bowl and chill for at least 1 hour or up to overnight.
- Before serving, garnish with extra dill and a few cracks of black pepper.
- Store leftovers in an airtight container for up to 5 days.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.