Ingredients
The Base
- 3 lbs Yukon Gold potatoes, cut into 1/2-3/4 inch pieces
- 3/4 cup mayonnaise
- 2 tablespoons warm bacon grease
The Fillings
- 6 strips of bacon, cooked and crumbled
- 2 tablespoons dill pickle relish
- 1/4 teaspoon dried dill
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
- 6 hard boiled eggs, roughly chopped
- 4 green onions, sliced thin (about 1/2 cup)
Instructions on the next page 👇👇
Directions
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Boil the Potatoes: Begin by placing your Yukon Gold potatoes into a large pot of salted water. Bring the water to a roaring boil and allow the potatoes to cook until they are tender, which should take about 10-15 minutes. Once they are fork-tender, drain them well and allow them to cool on a clean kitchen towel or a colander.
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Prepare the Dressing: While your potatoes are cooling, take out a large mixing bowl. In it, combine the mayonnaise, warm bacon grease, dill pickle relish, dried dill, kosher salt, and freshly ground black pepper. Use a whisk or a spatula to mix everything together until it is smooth and well-blended. This creamy dressing will be the cornerstone of the salad, enhancing the potatoes and bacon with tremendous flavor.
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Combine Ingredients: Once the potatoes have cooled completely, add them to the bowl containing your dressing. Then, fold in the crumbled bacon, chopped hard boiled eggs, and sliced green onions. Be gentle as you toss everything together to ensure that the potatoes remain intact while being coated with the dressing.
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Chill the Salad: After everything is well combined, cover the bowl with plastic wrap or a lid and chill the salad in the refrigerator for at least one hour. This chilling time allows the flavors to meld together, creating a salad that is deliciously refreshing.
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Serve and Enjoy: Once your Bacon Potato Salad has chilled, give it a quick stir and serve it alongside your favorite grilled meats or as a stand-alone dish. Enjoy the tremendous comfort it brings to any gathering or meal!
** Continue reading on the next page 👇👇**
Pro Tips for Success
1. Choosing the Right Potatoes
Yukon Gold potatoes are preferred for this salad due to their creamy texture and buttery flavor. If you substitute other varieties, make sure they hold their shape well after boiling.
2. Cooking the Bacon
For the best flavor, cook your bacon until it’s perfectly crispy, but not burnt. The bacon fat will enhance the dressing, providing a tremendous depth of flavor to your potato salad.
3. Allow for Chilling Time
Chilling the salad for at least an hour is essential. This period allows the dressing to thoroughly coat the ingredients and enhances the flavors significantly, making each bite incredibly enjoyable.
Storage and Freshness
1. Refrigeration
Keep the Bacon Potato Salad in an airtight container in the refrigerator. This will help preserve its freshness. It can usually last for about 3 to 5 days when stored properly.
2. Freezing
While it’s not recommended to freeze this salad due to the mayonnaise and creamy texture, if you have leftovers, it’s best to consume them within a few days for optimal taste.
3. Stir Before Serving
If the salad has been sitting in the fridge for a while, give it a gentle stir before serving. The dressing may thicken or settle, and a quick mix will help restore its original creamy consistency.
Final Thoughts
Bacon Potato Salad is a tremendous dish that often holds a special place at the table during gatherings and family feasts. It’s not just food; it’s a memory of picnics and potlucks, of laughter and shared stories. The delightful blend of flavors and textures in each bite keeps bringing us back for more.
As you prepare this delicious recipe, consider what makes your potato salad unique. Is it a family secret? A twist you’ve invented? We would love to hear your thoughts and any personal touches you add to your version of this classic dish!