Dill Potato Salad
A tasty combination of American and German potato salad with bacon, boiled eggs, vinegar, and fresh dill!
Servings: 8 people
Calories: 276kcal
Ingredients
Potato Salad
- 2 lbs. potatoes (approx. 6 medium Idaho potatoes)
- 3 large eggs (boiled)
- 6 strips bacon
- ⅓ cup fresh dill
- ⅓ cup onion (purple, green, or mix of both)
- 2 stalks celery ribs (diced)
Dressing
- ½ cup mayonnaise
- 1 teaspoon mustard
- 2-3 tablespoon bacon grease
- 2 tablespoon red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Boil potatoes for 25 minutes, or until potatoes can be pricked with a fork with very little resistance. In another pot, add 3 large eggs and cover with cold water. Bring to a boil for a few minutes, then turn off the heat and cover for 12 minutes.
- Fry six strips of bacon until crispy and drain on paper towels. Reserve 2 to 3 tablespoons of the bacon grease.
- Chop dill, onions, and celery. Next, chop or crumble bacon and peel and chop the cooled boiled eggs and potatoes.
- Add all the chopped ingredients to a large bowl and gently mix to combine.
Prepare Dressing
- Mix all the salad dressing ingredients, including the reserved bacon grease. Pour the dressing over the chopped ingredients and stir gently until combined. Chill a few hours until ready to serve.
Notes
- Covering the pot of potatoes as they cook will help them to cook faster.
- If using waxed potatoes, the peel can be left on since it's very thin.
- Be sure to allow the potatoes to cool completely before mixing them with the other ingredients!
- Store leftover potato salad in the fridge, in an air tight container for up to 5 days.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 560mg | Fiber: 3g | Sugar: 0g