Potato salad has a funny way of being underestimated. It quietly sits there looking harmless, then suddenly everyone is scraping the bowl and asking who made it. This version earns its keep with tender potatoes, crisp bacon, tangy pickles, and a creamy dressing that feels rich without turning heavy or flat.
What makes this Potato Salad special is balance. Nothing is overpowering, nothing feels lazy, and every bite has contrast. It is familiar enough to feel nostalgic, but bold enough to stand out at barbecues, potlucks, and family dinners where side dishes matter just as much as the mains.
- What Makes This Potato Salad Work
- What Goes Into This Potato Salad
- Add Ins and Smart Substitutions
- How To Make This Potato Salad
- Tips for the Best Potato Salad Every Time
- Recipe FAQ’s
- Potato Salad with Bacon, Eggs and Dill Pickles Recipe
What Makes This Potato Salad Work
This is the part where this potato salad proves it is not just another creamy side sitting quietly on the table.
- Creamy but never heavy: A balanced mix of mayonnaise and sour cream gives richness without feeling overwhelming.
- Bacon where it matters: Crispy bacon folded through the salad adds salt, crunch, and instant crowd appeal.
- Tangy contrast: Dill pickles and vinegar cut through the creaminess so every bite stays fresh.
- Built for texture: Soft potatoes, crunchy celery, and tender eggs keep things interesting from start to finish.
- Make ahead friendly: This potato salad with bacon tastes even better after chilling, making it ideal for entertaining.
What Goes Into This Potato Salad
This potato salad is anything but boring. With a mix of classic and low-carb elements, like cauliflower and creamy dressing, it’s a fresh take on a beloved side. Here are a few key ingredients that make it shine:
- Potatoes: Use waxy or all-purpose potatoes for the best texture. Keep the skin on for added flavor and fiber, or peel if you prefer.
- Cauliflower: Lightens up the dish while mimicking the texture of potatoes: perfect for a lower-carb twist.
- Crispy Bacon: Adds salty, savory crunch that takes this potato salad with bacon to the next level.
- Dill Pickles: Sliced or chopped, they bring a tangy pop that cuts through the richness of the dressing.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add Ins and Smart Substitutions
These options keep the base intact while letting you customise without losing balance.
- Wholegrain or seeded mustard adds texture and a deeper mustard flavour to the dressing.
- Green peas bring a pop of sweetness and colour that works especially well for spring and summer meals.
- Greek yoghurt can replace part of the sour cream if you prefer a slightly lighter, tangier finish.
- Pickled red onions are a great swap for raw onion, adding mild sweetness and tang without sharpness.
How To Make This Potato Salad
- Boil Potatoes and Cauliflower: Chop the potatoes into 1-inch pieces. Boil them with cauliflower florets in salted water until tender. Drain and let cool.
- Combine Veggies: In a large bowl, add the cooled potatoes, cauliflower, red onion, dill pickles, celery, and 1/4 cup of green onions. Gently toss to combine.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, dill, salt, and pepper until smooth and creamy.
- Mix Everything Together: Pour the dressing over the potato mixture. Stir until everything is evenly coated. Taste and adjust seasoning if needed.
- Chill the Salad: Cover the bowl and refrigerate the potato salad for at least 30 minutes to let the flavors meld and the salad chill.
- Add Toppings and Serve: Before serving, top with the remaining green onions, crispy bacon, and quartered boiled eggs.
This potato salad is a dream side for anything hot off the grill or glazed to perfection. It’s especially good with sticky, savory mains that need something creamy and cool to balance them out.
Pair it with dishes like Honey Sesame Chicken , Easy Oven Baked Ribs , or Air Fryer Chicken Thighs . It also goes well with favorites like a simple Garlic Butter Baked Salmon for a lighter combo. Basically, if it’s juicy, smoky, or saucy; this potato salad with bacon belongs right beside it.
Tips for the Best Potato Salad Every Time
- Salt the water generously when boiling the potatoes. This seasons them from the inside and makes a noticeable difference to the final flavour.
- Allow the potatoes to cool slightly before adding the dressing so they absorb flavour without falling apart.
- Chop mix ins fairly small so every bite gets a bit of crunch, salt, and tang instead of uneven pockets.
- Taste and adjust seasoning after chilling. Cold salads often need a final pinch of salt or splash of acidity before serving.
Absolutely. While this potato salad with bacon packs a ton of flavor, you can skip it or swap it for crispy chickpeas or even chopped olives for a vegetarian option.
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are ideal for this potato salad recipe. They stay firm without getting mushy.
That’s totally up to you. For a more rustic easy potato salad, leave the skins on. For a smoother texture, peel them before boiling.
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IngredientsUSMetric1x2x3x
- ▢ 2 pounds potatoes skin on or off
- ▢ 1 cauliflower cut into 2-inch florets
- ▢ 1/4 cup red onion finely chopped
- ▢ 3/4 cup dill pickles sliced, or chopped
- ▢ 1/4 cup celery diced
- ▢ 1/2 cup green onions thinly sliced
- ▢ 6 hard boiled eggs cooled, peeled and quartered, optional
- ▢ 1/2 cup crispy bacon sliced or chopped
DRESSING:
- ▢ 3/4 cup whole egg mayonnaise low fat or full fat
- ▢ 3/4 cup sour cream reduced fat or full fat
- ▢ 2 tablespoons white vinegar
- ▢ 1 tablespoon dijon mustard
- ▢ 1 tablespoon fresh dill finely chopped
- ▢ 1 pinch salt to taste
- ▢ 1 pinch pepper to taste
Instructions
- Chop the potatoes into 1-inch pieces. Boil potatoes with cauliflower florets in a pot of salted water until both are tender (about 10-15 minutes). 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 (optional). (You can also add about 1/4 cup chopped pickles on top to decorate.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Potato Salad with Bacon, Eggs and Dill Pickles
Ingredients
- 2 pounds potatoes skin on or off
- 1 cauliflower cut into 2-inch florets
- 1/4 cup red onion finely chopped
- 3/4 cup dill pickles sliced, or chopped
- 1/4 cup celery diced
- 1/2 cup green onions thinly sliced
- 6 hard boiled eggs cooled, peeled and quartered, optional
- 1/2 cup crispy bacon sliced or chopped
DRESSING:
- 3/4 cup whole egg mayonnaise low fat or full fat
- 3/4 cup sour cream reduced fat or full fat
- 2 tablespoons white vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill finely chopped
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Chop the potatoes into 1-inch pieces. Boil potatoes with cauliflower florets in a pot of salted water until both are tender (about 10-15 minutes). 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 (optional). (You can also add about 1/4 cup chopped pickles on top to decorate.)
Notes
Nutrition
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