Print

Creamy Dill Pickle Potato Salad with Bacon and Cheddar

creamy dill pickle potato salad - featured image
Print Recipe

A tangy and creamy potato salad featuring dill pickles, crispy bacon, and sharp cheddar cheese, perfect for summer cookouts and family dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 8 slices bacon, cooked until crispy and crumbled
  • 1 cup diced dill pickles
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup mayonnaise (preferably full-fat)
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 3 green onions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes or until the potatoes are tender but still hold their shape when pierced with a fork. Drain well and let cool slightly.
  2. While potatoes cook, fry the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain excess fat. Once cooled, crumble into bite-sized pieces.
  3. In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, chopped fresh dill, salt, and pepper. Whisk until smooth and well blended.
  4. Reserve about 1 cup of the cooked potatoes and mash them roughly with a fork or potato masher. Add the rest of the potatoes to the dressing bowl along with the mashed portion. Gently fold everything together to coat the potatoes without breaking them up too much.
  5. Fold in diced dill pickles, crumbled bacon, shredded cheddar, and sliced green onions. Taste and adjust seasoning with extra salt, pepper, or a splash more vinegar if desired.
  6. Cover and refrigerate for at least 1 hour to let flavors meld. For best flavor, chill for several hours or overnight.
  7. Before serving, give the salad a gentle stir, garnish with fresh dill, and enjoy.

Notes

Start checking potatoes at 12 minutes to avoid mushiness. Use a folding motion when mixing to keep potato chunks intact. Cook bacon until crispy but not burnt. Chill salad overnight for best flavor. If salad seems dry after chilling, stir in a little more mayo or sour cream. Cool potatoes before mixing to prevent oily dressing.

Nutrition

Keywords: potato salad, dill pickle, bacon, cheddar, creamy potato salad, summer cookout, picnic side dish

Find it online: https://sparklespoon.com/creamy-dill-pickle-potato-salad-with-bacon-and-cheddar-best-easy-recipe/