Tender potatoes, crisp bacon, and bright dill in a tangy mustard-mayo dressing for picnics and barbecues.
# Ingredient List:
→ Vegetables
01 - 2 lb 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 tbsp fresh dill, chopped
→ Meats
05 - 6 slices bacon, cooked until crisp and crumbled
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp granulated sugar
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - Extra dill sprigs (optional)
# How-To Steps:
01 - Place the cubed potatoes in a large pot and cover with cold water; add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced, about 12–15 minutes. Drain and allow to cool slightly.
02 - While the potatoes cook, fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain and cool, then crumble into bite-sized pieces.
03 - Whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper in a large mixing bowl until smooth and balanced in flavor.
04 - Add the warm potatoes to the dressing along with diced celery, chopped red onion, chopped dill, and half of the crumbled bacon. Fold gently to coat without breaking the potatoes.
05 - Taste and adjust salt and pepper as needed; add additional vinegar or mustard for brightness if desired.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to develop. Chilling also helps the dressing set around the potatoes.
07 - Just before serving, sprinkle the remaining crumbled bacon and extra dill sprigs over the salad. Serve chilled or at room temperature.
