Zesty Bacon & Dill Potato Salad

Ingredients

- 1 pound red potatoes, quartered
- 1 pound gold potatoes, quartered
- 1 tablespoon salt, divided
- 1 cup dill pickle brine
- 6 slices thick-cut bacon
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon ranch seasoning mix
- 1 celery rib, diced
- 1/2 cup dill pickles, diced
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon black pepper

Instructions

1. Prepare the Potatoes:
- In a large pot, add both red and gold potatoes, 2 teaspoons of salt, and cover with water.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Pour the dill pickle brine over them and let them sit for 10 minutes to absorb the flavor. Drain again.

2. Cook the Bacon:
- While the potatoes soak, place the bacon slices in a large skillet over medium heat.
- Cook until the bacon is crisp, about 8-10 minutes.
- Remove the bacon and place on a paper towel-lined plate to cool. Once cooled, crumble the bacon into bite-sized pieces.

3. Make the Dressing:
- In a mixing bowl, combine the sour cream, mayonnaise, ranch seasoning, remaining 1 teaspoon of salt, and black pepper. Stir until smooth and well-blended.

4. Assemble the Salad:
- In a large bowl, combine the drained potatoes, diced celery, diced dill pickles, crumbled bacon, and chopped fresh dill.
- Pour the prepared dressing over the potato mixture.
- Gently toss until all ingredients are evenly coated.

5. Serve:
- Transfer the salad to a serving dish. Garnish with additional fresh dill if desired.
- This salad can be served immediately or refrigerated for 1-2 hours for the flavors to meld further.

Preparation & Cooking Times

- Prepping time: PT15M
15 minutes
- Cooking time: PT30M
30 minutes

Total Time

PT45M
45 minutes

Type of Dish

Lunch

Keywords

Potato Salad, Bacon, Dill, Ranch, Lunch Recipe, Picnic, Comfort Food, Homemade, Easy Recipe, Side Dish

Recipe Yield

Feeds 4 Adults

Calories

Total Calories: 1500

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