Memorial Day Potato Salad (Print Version)

Festive potato salad with crispy bacon, fresh dill, celery, and a tangy mustard-mayo dressing.

# Ingredient List:

→ Vegetables

01 - 2 pounds (900 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
02 - 3 celery stalks, diced
03 - 1/2 small red onion, finely chopped
04 - 2 tablespoons fresh dill, chopped

→ Meats

05 - 6 slices bacon, cooked until crisp and crumbled

→ Dressing

06 - 3/4 cup mayonnaise
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon sugar
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Extra dill sprigs (optional)

# Steps:

01 - Place the cubed potatoes in a large pot, cover with cold, salted water, and bring to a boil. Simmer for 12–15 minutes, or until just tender. Drain and let cool slightly.
02 - While potatoes cook, cook the bacon in a skillet until crisp. Remove, drain on paper towels, and crumble.
03 - In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to make the dressing.
04 - Add the warm potatoes, celery, red onion, dill, and half of the crumbled bacon to the dressing. Mix gently to coat evenly.
05 - Taste and adjust seasoning as needed.
06 - Chill the potato salad for at least 30 minutes for best flavor.
07 - Just before serving, sprinkle the remaining bacon and extra dill on top. Serve cold or at room temperature.

# Helpful Hints:

01 -
  • Your guests will rave about the crisp bacon melded with the bracing brightness of dill.
  • It’s ridiculously easy to throw together, yet somehow always gets more attention than the mains.
02 -
  • Once, I rushed and dumped hot potatoes into the dressing—never again, it thinned everything out and lost that creamy stick-to-everything texture.
  • Leaving a handful of bacon aside for garnishing keeps it crisp and gives that first bite amazing crunch.
03 -
  • Boil the potatoes whole and cut after if you want an even firmer texture—it just takes a few extra minutes to cool.
  • Chopping dill right before adding gives the deepest flavor and keeps the salad tasting garden-fresh every time.
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