This dill pickle potato salad has all the goodies all of us pickle lovers crave! Savory, hearty and packed with zesty dill pickle flavor, this favorite summer side dish is made with clean ingredients, paleo and Whole30 friendly.
I’ve been on quite the pickle kick lately with recipes like dill pickle chicken salad, pasta salad and egg salad, and simply couldn’t resist a potato salad for BBQ season before summer ends!
Since I have a really tough time making a potato salad without bacon, you’re getting BACON along with all the zesty dill pickle flavor here, too.
Bacon can be annoying to cook (I know!) so I’m also providing you with my fool proof oven method below. It’s the easiest, laziest way to cook bacon if you’re cooking more than a few slices!
Let’s get into the details do you can make this one ASAP!
What You Need To Make Dill Pickle Potato Salad
Super simple ingredients make this potato salad a breeze to prepare for any BBQ or gathering.
Remember to scroll down to the recipe card for a concise, printable version of this recipe.
Here’s everything you’ll need to make it!
Salad:
- small red potatoes
- nitrate free bacon
- eggs, hardboiled
- red onion
- sliced scallions
- dill pickles
- fresh dill
- Sea salt and freshly ground black pepper
Dressing:
- homemade mayo or preferred store bought mayo
- pickle juice (from the jar)
- dijon mustard
- Sea salt and freshly ground black pepper
How to Make Dill Pickle Potato Salad
Place the potato pieces in a large pot and sprinkle with about 2 teaspoons of salt. Cover with cool water and place on the stovetop over high heat to bring to a boil.
Once boiling, lower the heat to medium and continue to simmer until the potatoes are just fork tender – about 15 minutes. Once done, drain in a colander and set aside to cool.
When the potatoes are cool, place them in a large servings bowl along with the other salad ingredients.
In a medium bowl, whisk together the dressing ingredients and toss the dressing with the potato salad.
Serve right away or refrigerate to serve later, up to a day in advance.
Store leftovers in a sealed container in the refrigerator for up to 3 days.
My Fool Proof Oven Method for Cooking Bacon
When cooking more than a few slices of bacon, I love to use my fool-proof oven method!
Preheat your oven to 400°F and line a large baking sheet with parchment paper. I like to double line it to help with cleanup.
Lay the bacon strips down in a single layer, and bake them for 15-18 minutes.
I usually check the bacon after 15 minutes for doneness and continue to bake until crisp if it needs more time.
Drain the bacon on paper towels and set aside.
I know you’re going to LOVE this easy potato salad!
Dill Pickle Potato Salad {Paleo, Whole30}
Dill Pickle Potato Salad {Paleo, Whole30}
Ingredients
Salad:
- 3 lbs small red potatoes quartered
- 6 slices nitrate free bacon cooked and crumbled
- 4 hardboiled eggs peeled, cooled and chopped
- 1/3 cup diced red onion
- 1/3 cup thinly sliced scallions
- 1 1/2 cups dill pickles diced (I like to remove some of the seeds)
- 2 tablespoons fresh dill minced, plus more for garnish
- Sea salt and freshly ground black pepper
Dressing:
- 1/2 cup homemade mayo
- 1/4 cup pickle juice from the jar
- 3 tablespoons dijon mustard
- Sea salt and freshly ground black pepper
Instructions
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Place the potato pieces in a large pot and sprinkle with about 2 teaspoons of salt. Cover with cool water and place on the stovetop over high heat to bring to a boil.
-
Once boiling, lower the heat to medium and continue to simmer until the potatoes are just fork tender - about 15 minutes. Once done, drain in a colander and set aside to cool.
-
When the potatoes are cool, place them in a large servings bowl along with the other salad ingredients.
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In a medium bowl, whisk together the dressing ingredients and toss the dressing with the potato salad.
-
Serve right away or refrigerate to serve later, up to a day in advance. Store leftovers I a sealed container in the refrigerator for up to 3 days. Enjoy!
Easy to make and simply delicious! A family favourite now.