Bacon Dill Potato Salad

Rachel Landers


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.


★★★★★ 1 vote

A Crowd
20 Min
20 Min
Stove Top


  • 5 lb
    small new red potatoes, washed and cut into bite-size pieces
  • 2/3 c
    sour cream
  • 2/3 c
  • 2 tsp
    dill weed
  • 1/2 tsp
  • 1/2 tsp
  • 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

How to Make Bacon Dill Potato Salad


  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.

Printable Recipe Card

About Bacon Dill Potato Salad

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

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