Bacon Dill Potato Salad

Rachel Landers

By
@RBLanders

This is my go-to recipe when it comes to potato salad. It always seems to hit the spot whether paired with burgers or bar-be-que. This recipe makes a large amount so be sure to use your largest bowl when putting the salad together.


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Comments:

Serves:

A Crowd

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

5 lb
small new red potatoes, washed and cut into bite-size pieces
2/3 c
sour cream
2/3 c
mayonnaise
2 tsp
dill weed
1/2 tsp
salt
1/2 tsp
pepper
2 Tbsp
dijon mustard
8 slice
bacon, crisply cooked and crumbled
2 Tbsp
apple cider vinegar
3
eggs, hard boiled and diced
4
green onions, sliced thinly

Directions Step-By-Step

1
In a large pot, bring salted water to a full boil; add potatoes. Cook over high heat until potatoes are tender (12-15 minutes). Rinse under cold water and set aside.
2
In a large bowl stir together sour cream, mayo, dill, salt, pepper, mustard and vinegar. Add potatoes; toss to coat. Gently fold in the eggs and about half of the bacon pieces.
3
Garnish with remaining bacon and green onion.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American