Bacon & Egg Potato Salad

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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.

Prep Time25

Cook Time12

Chill Time1

Total Time1 37

Course: Salad, Side Dish

Cuisine: American

Servings: Servings

Calories: 293kcal

Author: Angela Morris

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.
In a large bowl, whisk together the mayonnaise, pickles, onion, dill, mustard, and garlic powder. Whisk until combined.
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.

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