Save The summer hiss of bacon in a skillet always feels like an invitation to gather. I first cobbled together this dill-and-bacon potato salad while wrangling kids and juggling hot dogs off the grill, more interested in the fresh snap and tang than perfection. That afternoon, the scent of warm potatoes cooled on the kitchen counter, blending with the bright sharpness of vinegar and the herbal punch of dill. There was just enough chaos in the air to feel like a true Memorial Day. What came out of it was a dish that never lasts long once it hits the picnic table.
I remember once making this potato salad for my neighbors during an impromptu backyard gathering, when I discovered we were all out of store-bought sides and everyone volunteered something from their fridge. Bringing out a chilled bowl, sprinkled with extra bacon on top, I watched forks crowd around before we even said grace.
Ingredients
- Yukon Gold or red potatoes: These hold their shape after boiling, so the salad stays creamy without falling apart. I always scrub them well and leave the skins on for texture and color.
- Celery: The crisp bite adds a refreshing crunch to each forkful; slice thin for the best texture.
- Red onion: Chopping it finely keeps the flavor balanced—I soak it in a splash of vinegar first if it's too pungent.
- Fresh dill: This makes the whole salad taste bright and alive, and I never skimp on it.
- Bacon: Crisp and crumbled, bacon brings smoky, salty depth; real bacon is a must for flavor.
- Mayonnaise: Go full fat for richness, or swap in a bit of Greek yogurt for tang and lightness.
- Dijon mustard: It brings gentle heat and sophistication to the dressing without overpowering.
- Apple cider vinegar: Adds sharpness and balances the richness of the mayo.
- Sugar: Just a touch rounds out the dressing and keeps it from tasting too bracing.
- Salt and freshly ground black pepper: Season as you go so every layer of the salad shines.
- Extra dill sprigs (optional): For garnish and a final fresh note just before serving.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Boil and cool the potatoes:
- Add the cubed potatoes to a large pot with cold, salted water and bring them up to a rolling boil; simmer until you can just pierce them with a fork, then drain and let them steam off for a few minutes.
- Crisp the bacon:
- While the potatoes are cooking, spread the bacon in a skillet and let it sizzle until deep golden and crumbly—drain well on paper towels before crumbling into pieces.
- Make the dressing:
- In a generous mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, and plenty of salt and pepper until smooth and creamy.
- Combine the salad:
- Fold the warm potatoes, celery, red onion, chopped dill, and half the bacon into the dressing, gently tossing so nothing breaks apart.
- Adjust and chill:
- Taste and add more seasoning if needed, then cover and chill for at least thirty minutes so the flavors meld.
- Finish and serve:
- Scatter the rest of the bacon and a few fresh dill sprigs over the top just before serving, and enjoy it cool or at room temperature.
Save 
Save One especially sunny holiday, the bowl of potato salad vanished before the barbecue even finished, and my friend's little girl insisted it was her new 'lucky picnic food.' For me, that's when I realized how a simple side dish could become the centerpiece everyone remembers.
Make-Ahead and Picnic-Ready Tricks
The best flavors develop if you let the salad chill at least half an hour, but you can even make it the night before. I often pack the components separately if traveling, then mix before serving so everything stays crisp.
Variations I Swear By
Sometimes I swap in a bit of Greek yogurt for part of the mayo, or toss in chopped pickles for a punchier bite. Once, I tried smoked paprika for the tiniest smoky kick.
Keeping It Fresh at the Table
Keep it in a cooler if you're heading outdoors, or set the bowl over a bed of ice to prevent it turning soggy. Leftovers hold up well, but I always give a quick toss and a fresh sprinkle of dill before serving.
- Bring extra bacon in a zip bag for topping just before eating.
- A squirt of extra lemon or vinegar perks up leftovers.
- Always taste the salad cold, since flavors mellow when chilled.
Save 
Save This potato salad always brings people together, whether it's Memorial Day or just a lazy weekend. I hope it finds a spot on your table and disappears just as quickly.
Recipe Guide
- → Can I use red potatoes instead of Yukon Gold?
Yes. Red potatoes hold their shape well and provide a firmer bite; Yukon Golds are creamier. Cut all potatoes to uniform 1-inch cubes and adjust boiling time until tender but not falling apart.
- → How do I prevent the potatoes from becoming mushy?
Start the potatoes in cold, salted water and bring to a gentle simmer. Cook until just tender (12–15 minutes for 1-inch cubes), drain promptly, and let them cool slightly before tossing with dressing.
- → What’s the best way to keep bacon crisp?
For evenly crisp bacon, bake on a rimmed sheet at 400°F (200°C) for 15–20 minutes or cook in a skillet until very crisp. Drain on paper towels and crumble just before serving to retain texture.
- → How can I make a lighter version?
Swap up to half the mayonnaise for Greek yogurt to reduce richness and add tang. You can also reduce the bacon or use turkey bacon and increase fresh herbs and vegetables for bulk and brightness.
- → Can this be made ahead of time?
Yes. Mix and chill for up to 24 hours—the flavors meld nicely. Hold back some bacon and fresh dill, then sprinkle them on just before serving to preserve crispness and color.
- → How do I adjust acidity and seasoning?
Taste after combining warm potatoes and dressing. Add more apple cider vinegar or Dijon for brightness, a pinch of sugar to round acidity, and salt and pepper to bring flavors forward.
