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Flavorful Loaded Patriotic Potato Salad Recipe with Crispy Bacon and Dill

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A creamy, crunchy, and smoky potato salad featuring crispy bacon and fresh dill, perfect for patriotic occasions and summer cookouts.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 8 slices crispy bacon, cooked and crumbled
  • 1/4 cup fresh dill, finely chopped
  • 1 cup mayonnaise (full-fat or avocado mayo)
  • 1/2 cup Greek yogurt (or sour cream)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely chopped (optional)
  • 3 large hard-boiled eggs, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: Paprika or smoked paprika for garnish

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add a teaspoon of salt. Bring to a boil over medium-high heat and cook for 12-15 minutes until potatoes are tender but not falling apart (test by piercing with a fork). Drain well in a colander and let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crispy, about 6-8 minutes, flipping occasionally. Transfer to paper towels to drain and crumble once cool.
  3. Finely dice the celery and red onion (if using). Chop the hard-boiled eggs into bite-sized pieces.
  4. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
  5. Add the warm potatoes to the dressing and gently toss to coat evenly. Add celery, red onion, hard-boiled eggs, dill, and crumbled bacon. Fold gently to combine without mashing the potatoes.
  6. Taste and add more salt, pepper, or vinegar if needed.
  7. Cover the salad and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle with extra fresh dill and a dash of smoked paprika if desired.

Notes

Do not overcook potatoes to avoid mushiness; they should be firm but tender. Letting the salad chill for at least 1 hour improves flavor melding. Use Yukon Gold or red potatoes for best texture. Cook bacon on medium heat for perfect crispness. Fold ingredients gently to keep potato chunks intact. For dairy-free, substitute Greek yogurt with coconut or almond yogurt and use vegan mayo. Optional smoked paprika adds a smoky flavor.

Nutrition

Keywords: potato salad, patriotic potato salad, bacon potato salad, dill potato salad, summer side dish, Fourth of July recipe, picnic recipe, creamy potato salad

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