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Potato salad with dill and bacon in a serving plate.
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Dill Potato Salad

This Creamy Dill Potato Salad is delicious, easy side dish that pairs well with many dishes. Dill gives this creamy potato salad a savory flavor.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 282kcal

Ingredients

  • 2 ½ pounds baby potatoes unpeeled, boiled whole and cut
  • 1 cup celery diced
  • ½ cup red onion chopped
  • 6 slices thick bacon cut into narrow strips
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 4 hard boiled eggs peeled and chopped
  • 1 ½ tablespoons lemon juice
  • 3 tablespoons fresh dill minced
  • ½ tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Wash and boil potatoes until tender, about 20-30 minutes. Cool and cut into bite-sized pieces.
  • In a non stick pan, fry bacon over medium-low heat until crispy. Remove from pan and set aside. Discard bacon grease.
  • In a large bowl, mix dill and other ingredients except for bacon and potatoes.
  • Combine bacon and potatoes with dill mixture and refrigerate for at least one hour before serving. Enjoy!

Notes

  1. I prefer to make potato salad ahead of time, about 5 hours before serving so flavors can meld together. It is much tastier.
  2. Poke potato with a toothpick or fork at the center to check if tender.
  3. You can omit eggs and bacon if desired and add a little bit more mayonnaise or sour cream.
  4. Refrigerate leftover potato salad in an airtight container up to 4 days.
    I don’t recommend freezing leftovers, potatoes does not freeze well.

Nutrition

Calories: 282kcal | Carbohydrates: 3g | Protein: 7g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 331mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg