Dill Pickle Potato Salad With Bacon Recipes

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DILL PICKLE POTATO SALAD WITH BACON



Dill Pickle Potato Salad with Bacon image

Become the hero of your next picnic with our Dill Pickle Potato Salad with Bacon. Dill Pickle Potato Salad with Bacon is a fresh take on a timeless treat.

Provided by My Food and Family

Categories     Home

Time 3h

Yield 20 servings, 1/2 cup each

Number Of Ingredients 10

1-1/2 cups MIRACLE WHIP Dressing
1 cup chopped CLAUSSEN Kosher Dill Pickles with 1/4 cup pickle juice
1/4 cup chopped fresh dill
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. celery seed
3 lb. petite-size red potatoes (1 inch), cooked, cooled and quartered
2 stalks celery, chopped
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
4 hard-cooked eggs, sliced

Steps:

  • Mix MIRACLE WHIP, pickles, pickle juice, dill, mustard and celery seed until blended.
  • Combine remaining ingredients in large bowl. Add MIRACLE WHIP mixture; mix lightly.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 3 g

DILL PICKLE POTATO SALAD



Dill Pickle Potato Salad image

Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 12

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

Steps:

  • Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Nutrition Facts : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

BACON DILL POTATO SALAD



Bacon Dill Potato Salad image

Since I started making this potato salad, it has been requested at every family BBQ and picnic. It is very savoury and has a variety of flavours.

Provided by Genevieve 2

Categories     Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

2 lbs idaho potatoes, peeled and diced (about 5 cups)
1/2 cup mayonnaise (or light mayonnaise)
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped celery
1/2 cup chopped hard-boiled egg
2 tablespoons chopped fresh dill
1/2 cup chopped scallion
5 slices bacon, cooked and chopped

Steps:

  • Boil potatoes for 13-15 minutes or until potatoes are tender. Drain.
  • In a large bowl combine mayonnaise, vinegar, salt and pepper. Add remaining ingredients. Toss and coat thoroughly.

Nutrition Facts : Calories 181.3, Fat 9.8, SaturatedFat 2.5, Cholesterol 39.6, Sodium 429.5, Carbohydrate 19.4, Fiber 2.2, Sugar 1.8, Protein 4.2

GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL



German Potato Salad with Bacon-Vinegar Dressing and Dill image

Yield Makes 6 servings

Number Of Ingredients 10

2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices
6 bacon slices, chopped
1/2 cup finely chopped red onion
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons coarse-grained mustard
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh dill

Steps:

  • Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
  • Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
  • Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

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