Memorial Day Potato Salad (Printable)

A creamy potato salad with bacon, dill and a tangy mayo-Dijon dressing, chilled for picnics and barbecues.

# What You'll Need:

→ Vegetables

01 - 2 pounds 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)

# Directions:

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.

# Expert Advice:

01 -
  • The trick of adding potatoes to the dressing while they're still warm means every bite soaks up layers of flavor.
  • Crispy bacon and loads of fresh dill transform simple spuds into an unexpectedly lively side—even picky eaters come back for seconds.
02 -
  • If you overcook the potatoes, the salad turns gluey—set a timer and check early for perfect texture.
  • Mixing the potatoes in warm makes all the difference—the dressing soaks in and infuses every bite.
03 -
  • Keep the potatoes in large, even pieces so they hold together when mixed.
  • For the creamiest salad, always combine dressing and potatoes while they're still warm—trust me, it's a game changer.
Return