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Creamy Dill Potato Salad with Bacon

creamy dill potato salad with bacon - featured image
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A creamy, tangy potato salad with fresh dill, crispy bacon, and a spicy kick, perfect for summer gatherings and BBQs.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • ¼ cup fresh dill, chopped (about 4 tablespoons)
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely diced
  • 2 green onions, thinly sliced
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper, or to taste
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water, add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart, about 12-15 minutes. Drain well and let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crisp, about 6-8 minutes, turning occasionally. Transfer to paper towels to drain excess fat, then crumble into bite-sized pieces.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, apple cider vinegar, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper until smooth and well combined.
  4. Finely dice celery, slice green onions, and chop fresh dill.
  5. Add the warm (not hot) potatoes to the bowl with the dressing. Gently fold in celery, green onions, dill, and most of the bacon (reserve some for garnish). Be careful not to overmix to keep the potatoes chunky.
  6. Taste and adjust seasoning with more salt, pepper, or cayenne if desired. Chill for at least 1 hour before serving.
  7. Transfer to a serving bowl, sprinkle reserved bacon over the top for garnish. Serve cold or slightly chilled.

Notes

Start potatoes in cold water and watch simmer to avoid mushy potatoes. Cook bacon until crispy for best texture. Fold ingredients gently to keep potato chunks intact. Chill salad for at least 1 hour to meld flavors and firm potatoes. Adjust cayenne pepper to control spice level. Bacon can be stored separately to keep crispy when saving leftovers.

Nutrition

Keywords: potato salad, creamy potato salad, dill potato salad, bacon potato salad, spicy potato salad, summer side dish, BBQ side dish

Find it online: https://ovenmila.com/creamy-dill-potato-salad-with-bacon-easy-spicy-recipe-for-summer-gatherings/