Best Bacon Dill Potato Salad Recipes

GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL

German Potato Salad with Bacon-Vinegar Dressing and Dill image

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices
6 bacon slices, chopped
1/2 cup finely chopped red onion
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons coarse-grained mustard
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh dill

Steps:

Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

DILL PICKLE POTATO SALAD WITH BACON

Dill Pickle Potato Salad with Bacon image

Become the hero of your next picnic with our Dill Pickle Potato Salad with Bacon. Dill Pickle Potato Salad with Bacon is a fresh take on a timeless treat.

Provided by My Food and Family

Categories Home

Time 3h

Yield 20 servings, 1/2 cup each

Number Of Ingredients 10

Ingredients

1-1/2 cups MIRACLE WHIP Dressing
1 cup chopped CLAUSSEN Kosher Dill Pickles with 1/4 cup pickle juice
1/4 cup chopped fresh dill
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. celery seed
3 lb. petite-size red potatoes (1 inch), cooked, cooled and quartered
2 stalks celery, chopped
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
4 hard-cooked eggs, sliced

Steps:

Mix MIRACLE WHIP, pickles, pickle juice, dill, mustard and celery seed until blended.
Combine remaining ingredients in large bowl. Add MIRACLE WHIP mixture; mix lightly.
Refrigerate 2 hours.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 3 g

BACON DILL POTATO SALAD

Bacon Dill Potato Salad image

Since I started making this potato salad, it has been requested at every family BBQ and picnic. It is very savoury and has a variety of flavours.

Provided by Genevieve 2

Categories Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs idaho potatoes, peeled and diced (about 5 cups)
1/2 cup mayonnaise (or light mayonnaise)
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped celery
1/2 cup chopped hard-boiled egg
2 tablespoons chopped fresh dill
1/2 cup chopped scallion
5 slices bacon, cooked and chopped

Steps:

Boil potatoes for 13-15 minutes or until potatoes are tender. Drain.
In a large bowl combine mayonnaise, vinegar, salt and pepper. Add remaining ingredients. Toss and coat thoroughly.

Nutrition Facts : Calories 181.3, Fat 9.8, SaturatedFat 2.5, Cholesterol 39.6, Sodium 429.5, Carbohydrate 19.4, Fiber 2.2, Sugar 1.8, Protein 4.2

GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL OCTOBER

GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL OCTOBER image

Categories Potato Side Sauté

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/4 lbs medium sized red skinned potatoes, unpeeled, cut into 1/4 inch thick slices
6 bacon slices, chopped
1/2 cup finely chopped red onion
1/2 cup white wine vinegar
1/2 cup coarse-grained mustard
2 tsp sugar
2 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh dill (4 tsp dried)

Steps:

Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil. Saute bacon in large skillet over medium heat until brown, about 3 minutes. Transfer bacon to paper towels. Discard all but 2 1/2 TBL drippings. Heat drippings in skillet over medium heat. Add onion, saute 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. remove from heat. Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill, toss. Season with salt and pepper. Transfer to bowl, serve warm.

BACON DILL POTATO SALAD

Bacon Dill Potato Salad image

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.

Provided by Rachel Landers @RBLanders

Categories Potato Salads

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
Garnish with remaining bacon and green onion.

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