Bacon and Dill Potato Salad

potato salad

It’s officially barbeque season! And I’m happy to admit that I look forward to the side dishes more than the brats and burgers. I’ve always been a grazer…and there is nothing better than trying out all of the delicious treats people bring to a barbeque.

potato salad 2

This Potato salad is a creation I came up with after tinkering with several other recipes over the years. As I seem to mention weekly, everything is better with bacon! Add a little dill and you have a masterpiece. It’s really a quick dish to make and tastes about 1000 times better than store bought potato salad.

potato salad 1

The key to this salad– make sure to use red potatoes and keep the skin on…that’s the healthy part. After cooking the potatoes, just set aside and make the dressing.

potato salad 3

The dressing is not your typical one. Most call for a whole lot of mayo or buttermilk, but I like this “lighter” version. It really tastes like a salad dressing, not a heavy creamy paste.

potato salad 4

After mixing all of the ingredients, you get an amazing combination of flavors–a sort of party in your mouth! The tart vinaigrette, crunchy celery and onions, and the perfect amount of dill. It really is good served warm, or you can always make ahead and serve it cold. Enjoy!


  • 6 cups cubed red-skinned potatoes, unpeeled (about 1¬†1/4 pounds)
  • Salt
  • 6 strips of bacon, cooked and chopped
  • 1/2 cup green or red onions, chopped
  • 1 cup celery, chopped
  • 1/2 cup fresh dill, chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoon dijon mustard
  • 2 tablespoon mayonnaise
  • Freshly ground pepper
  • Salt to taste


  • Put the potatoes in a large pot; add water just to cover and season with¬† salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes, then drain.

  • Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and chop.

  • In a large bowl, combine the potatoes, chopped bacon, celery, dill and onions.

  • In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, salt and pepper. Pour over the potato mixture, tossing gently to coat. Serve right away (you can also cover and refrigerate).


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  1. Judy Cash says:

    Stacey -

    Just found your blog and recipes. Had to tell you I printed your potato salad recipe and have to try it some time real soon. Love recipes and love to cook. Thanks for what looks like some great recipes. Judy

    • Thanks Judy! I love to cook and it’s so much fun gettin to share my creations with others in the kitchen!

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