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Creamy Classic American Potato Salad Recipe with Bacon and Dill Made Easy

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A creamy and indulgent American potato salad featuring crispy bacon and fresh dill, perfect for summer barbecues and potlucks. This recipe balances smoky, tangy, and fresh flavors with a luscious dressing.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, fried until crispy and crumbled
  • 1 cup mayonnaise
  • 1/2 cup sour cream (can substitute with Greek yogurt for a lighter version)
  • 2 tablespoons fresh dill, chopped finely
  • 1 tablespoon yellow mustard
  • 1 stalk celery, finely diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup small-curd dill pickles or bread-and-butter pickles, finely chopped
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender but still hold shape, about 12-15 minutes.
  2. Drain potatoes in a colander and let them cool completely to room temperature. Pat dry gently with paper towels if needed to avoid watery salad.
  3. While potatoes cook, fry bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble into bite-sized pieces.
  4. In a large bowl, whisk together mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  5. Stir in fresh dill, chopped celery, red onion, and pickles into the dressing.
  6. Gently fold the cooled potatoes and crumbled bacon into the dressing mixture using a spatula to avoid mashing the potatoes. Taste and adjust salt and pepper as needed.
  7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

Do not overcook potatoes to avoid mushiness. Cool potatoes thoroughly before mixing to keep dressing creamy. Fry bacon until crisp but not burnt. Fold ingredients gently to prevent potatoes from breaking down. Season gradually as bacon and pickles add saltiness. Chill salad for at least 2 hours for best flavor. For crispy bacon texture later, sprinkle some freshly cooked bacon on top before serving.

Nutrition

Keywords: potato salad, bacon, dill, creamy potato salad, American potato salad, summer side dish, barbecue side, picnic recipe

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