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Creamy Dill Pickle Potato Salad Recipe with Crispy Bacon Bits

creamy dill pickle potato salad - featured image
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A tangy and comforting potato salad featuring creamy mayo, zesty pickle juice, crunchy dill pickles, and crispy bacon bits. Perfect for summer BBQs, potlucks, or casual dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 1 cup chopped dill pickles
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup mayonnaise
  • 3 tablespoons pickle juice
  • 1 tablespoon yellow mustard
  • 1/4 cup finely diced red onion
  • 2 tablespoons chopped fresh dill
  • 2 hard-boiled eggs, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Place the cut potatoes into a large pot and cover with cold water. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12–15 minutes or until the potatoes are just tender when pierced with a fork. Drain and let cool slightly.
  2. While the potatoes cook, fry the bacon slices in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain and crumble once cool enough to handle.
  3. In a small bowl, whisk together mayonnaise, pickle juice, yellow mustard, salt, and pepper until smooth. Taste and adjust seasoning.
  4. In a large mixing bowl, gently toss the warm potatoes with the dressing. Add the chopped dill pickles, red onion, fresh dill, crumbled bacon bits, and chopped hard-boiled eggs if using. Fold everything together carefully to avoid mashing the potatoes too much.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Before serving, give it one last gentle stir and sprinkle extra fresh dill or bacon bits on top.

Notes

Combine potatoes with dressing while still slightly warm to help them absorb flavor. Chill at least 1 hour before serving for best taste. Store bacon bits separately and add before serving to keep them crispy. Substitute half mayo with Greek yogurt for a lighter version or use vegan mayo for dairy-free. Use waxy potatoes like Yukon Gold or red potatoes to hold shape.

Nutrition

Keywords: potato salad, dill pickle, bacon bits, creamy potato salad, summer BBQ side, potluck recipe, tangy potato salad

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