Ingredients
Scale
- 3 lbs small red potatoes quartered
- 6 slices nitrate free bacon cooked and crumbled
- 4 hardboiled eggs peeled, cooled and chopped
- 1/3 cup diced red onion
- 1/3 cup thinly sliced scallions
- 1 1/2 cups dill pickles diced
- 2 tablespoons fresh dill minced, plus more for garnish
- sea salt and freshly ground black pepper
- 1/2 cup homemade mayo
- 1/4 cup pickle juice from the jar
- 3 tablespoons dijon mustard
- sea salt and freshly ground black pepper
Instructions
- Place the quartered potatoes in a large pot, sprinkle with about 2 teaspoons of salt, and cover with cool water. Bring to a boil over high heat.
- Once boiling, reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside to cool.
- When the potatoes are cool, combine them in a large serving bowl with the bacon, eggs, red onion, scallions, dill pickles, and fresh dill.
- In a separate bowl, whisk together the homemade mayo, pickle juice, dijon mustard, and salt and pepper. Pour this dressing over the salad ingredients and toss gently to combine.
- Serve immediately or refrigerate for later use, up to a day ahead. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
Chilling the salad for a couple of hours can enhance the flavors.
Add more fresh dill on top for a pop of color and flavor before serving.
Feel free to substitute any ingredients according to your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 130mg