Creamy Potato Salad Recipe

5 from 1 vote

Learn how to make a quick & easy dill pickle potato salad. It has everything you love about a classic potato salad plus bacon & sour cream.

Prep Time15

Cook Time20

Course: Side Dish

Cuisine: American

Servings: serving

Calories: 470kcal

First, cook the potatoes and eggs until they are tender, and bake the bacon at 400F on a line with parchment paper baking sheet until it reaches the desired level of crispiness (about 10 min). Once done, chop all the required ingredients, including the potatoes, bacon, eggs, celery, pickle, garlic, and chives.
Next, combine all the chopped ingredients in a large bowl. In a separate mixing bowl, mix the sour cream, mayo, lemon juice, pickle juice, mustard, salt, and pepper to taste. Mix well and adjust the seasoning as needed.
Now, pour the dressing over the chopped ingredients in the large bowl, and give everything a good mix to combine all the flavors. Once mixed, garnish the salad with chives, bacon pieces, and chopped cooked egg for a beautiful presentation.
Voila! Your delicious salad is now ready to be enjoyed!

Use small potatoes, as they cook faster and have a creamier texture.
It's recommended to use waxy potatoes, such as red or Yukon gold, instead of starchy potatoes like russets, as they hold their shape better in salads.
To ensure a refreshing and crisp taste, it's recommended to chill the salad in the refrigerator for a minimum of one hour before serving. This will allow the flavors to meld together and also prevent the salad from wilting or becoming soggy. So, be sure to refrigerate the salad before serving to enhance its taste and texture.