How To Make Potato Salad with Bacon, Eggs and Dill Pickles
This potato salad is packed with eggs, bacon, dill pickles, mayo, and sour cream, making it a hearty accompaniment to your family dinners.
Serves:
Ingredients
For Salad:
- 2lbspotatoesskin on or off
- 1headcauliflowercut into 2-inch florets
- ¼cupred onionfinely chopped
- ¾cupdill picklessliced or chopped
- ¼cupcelerydiced
- ½cupgreen onionsthinly sliced
- 6hard boiled eggscooled, peeled and quartered, optional
- ½cupcrispy baconsliced or chopped
For Dressing:
- ¾cupwhole egg mayonnaiselow fat or full fat
- ¾cupsour creamreduced fat or full fat
- 2tbspwhite vinegar
- 1tbspdijon mustard
- 1tbspfresh dillfinely chopped
- Salt and pepperto taste
Instructions
-
Boil potatoes with cauliflower florets in a pot of salted water for about 10 to 15 minutes, or until both are tender. Drain and allow to cool completely.
-
In a large salad bowl, combine the potato, cauliflower, onion, pickles, celery, and 1/4 cup of green onion. Toss to combine well.
-
In a smaller bowl, mix together all of the dressing ingredients.
-
Pour over the salad, mixing through until completely coated in dressing.
-
Taste test and season with salt and pepper, if desired. Refrigerate before serving.
-
When ready to serve, top with remaining green onions, bacon, and quartered boiled eggs. Garnish with extra dill leaves, if desired.
Nutrition
- Calories: 381.89kcal
- Fat: 27.37g
- Saturated Fat: 7.04g
- Trans Fat: 0.01g
- Monounsaturated Fat: 7.81g
- Polyunsaturated Fat: 11.19g
- Carbohydrates: 26.26g
- Fiber: 4.59g
- Sugar: 3.78g
- Protein: 9.12g
- Cholesterol: 136.22mg
- Sodium: 689.42mg
- Calcium: 88.37mg
- Potassium: 825.74mg
- Iron: 1.86mg
- Vitamin A: 88.72µg
- Vitamin C: 56.98mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
