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Creamy Homestyle Potato Salad with Bacon

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A creamy and flavorful potato salad featuring crispy bacon and fresh dill, perfect for summer BBQs and casual gatherings. This recipe balances rich creaminess with a bright, tangy punch.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, chopped and cooked until crisp
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt (full-fat recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup fresh dill, chopped
  • 3 green onions, thinly sliced
  • 2 stalks celery, finely chopped
  • Salt and freshly cracked black pepper, to taste
  • Optional: pinch of smoked paprika

Instructions

  1. Place peeled and cut Yukon Gold potatoes into a large pot. Cover with cold water by about an inch and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12-15 minutes until fork-tender but not falling apart.
  2. While potatoes cook, heat a skillet over medium heat. Add chopped bacon and cook until crisp, about 7-10 minutes. Remove with a slotted spoon and drain on paper towels. Reserve a bit of bacon fat if desired.
  3. Drain potatoes thoroughly in a colander and let cool slightly until warm but manageable.
  4. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir in about a teaspoon of reserved bacon fat if using.
  5. Add warm potatoes to the dressing and gently toss to coat. Lightly mash about one-third of the potatoes using a potato masher or fork to create a creamy base with some chunks left.
  6. Stir in chopped bacon, fresh dill, green onions, and celery. Adjust salt and pepper to taste. Sprinkle smoked paprika if desired.
  7. Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled or slightly chilled.

Notes

Start potatoes in cold water to cook evenly. Use thick-cut bacon for best texture. Lightly mash some potatoes for creamy texture but keep chunks for interest. Fresh dill is essential for flavor. Chill salad for at least 1 hour before serving for best taste. Store leftovers in an airtight container in the fridge for up to 3 days. Stir in a splash of milk or mayo if salad thickens after chilling.

Nutrition

Keywords: potato salad, bacon, creamy potato salad, summer BBQ, homestyle potato salad, fresh dill, easy potato salad

Find it online: https://coracooks.com/creamy-homestyle-potato-salad-with-bacon-easy-recipe-for-summer-bbqs/