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This potato salad with bacon and dill pickles is creamy, tangy, and packed with flavor, plus it has HALF the carbs of a regular potato salad recipe. Made with a mayo and sour cream dressing, it’s the perfect side for sticky mains like Honey Sesame Chicken.Whether you’re watching carbs or not, this easy potato salad offers big flavor in every bite
What Makes This Potato Salad Work
What makes this potato salad recipe stand out is the smart balance of bold flavors and lighter ingredients. Using sour cream along with mayo keeps it creamy without weighing it down, while dill pickles and mustard add a sharp, tangy kick.
The addition of crispy bacon takes this from basic to crave-worthy. Whether you’re serving it warm or chilled, this easy potato salad delivers big flavor with minimal effort
What Goes Into This Potato Salad
This potato salad is anything but boring. With a mix of classic and low-carb elements, like cauliflower and creamy dressing, it’s a fresh take on a beloved side. Here are a few key ingredients that make it shine:
- Potatoes: Use waxy or all-purpose potatoes for the best texture. Keep the skin on for added flavor and fiber, or peel if you prefer.
- Cauliflower: Lightens up the dish while mimicking the texture of potatoes: perfect for a lower-carb twist.
- Crispy Bacon: Adds salty, savory crunch that takes this potato salad with bacon to the next level.
- Dill Pickles: Sliced or chopped, they bring a tangy pop that cuts through the richness of the dressing.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make This Potato Salad
- Boil Potatoes and Cauliflower: Chop the potatoes into 1-inch pieces. Boil them with cauliflower florets in salted water until tender. Drain and let cool.
- Combine Veggies: In a large bowl, add the cooled potatoes, cauliflower, red onion, dill pickles, celery, and 1/4 cup of green onions. Gently toss to combine.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, dill, salt, and pepper until smooth and creamy.
- Mix Everything Together: Pour the dressing over the potato mixture. Stir until everything is evenly coated. Taste and adjust seasoning if needed.
- Chill the Salad: Cover the bowl and refrigerate the potato salad for at least 30 minutes to let the flavors meld and the salad chill.
- Add Toppings and Serve: Before serving, top with the remaining green onions, crispy bacon, and quartered boiled eggs.
This potato salad is a dream side for anything hot off the grill or glazed to perfection. It’s especially good with sticky, savory mains that need something creamy and cool to balance them out.
Pair it with dishes like Honey Sesame Chicken, Easy Oven Baked Ribs, or Air Fryer Chicken Thighs. It also goes well with favorites like a simple Garlic Butter Baked Salmon for a lighter combo. Basically, if it’s juicy, smoky, or saucy; this potato salad with bacon belongs right beside it.
Recipe FAQ’s
Absolutely. While this potato salad with bacon packs a ton of flavor, you can skip it or swap it for crispy chickpeas or even chopped olives for a vegetarian option.
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are ideal for this potato salad recipe. They stay firm without getting mushy.
That’s totally up to you. For a more rustic easy potato salad, leave the skins on. For a smoother texture, peel them before boiling.
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Potato Salad with Bacon, Eggs and Dill Pickles
Ingredients
FOR SALAD:
- 2 pounds potatoes skin on or off
- 1 cauliflower cut into 2-inch florets
- 1/4 cup red onion finely chopped
- 3/4 cup dill pickles sliced, or chopped
- 1/4 cup celery diced
- 1/2 cup green onions thinly sliced
- 6 hard boiled eggs cooled, peeled and quartered, optional
- 1/2 cup crispy bacon sliced or chopped
DRESSING:
- 3/4 cup whole egg mayonnaise low fat or full fat
- 3/4 cup sour cream reduced fat or full fat
- 2 tablespoons white vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill finely chopped
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Chop the potatoes into 1-inch pieces. Boil potatoes with cauliflower florets in a pot of salted water until both are tender (about 10-15 minutes). Drain and allow to cool completely.
- In a large salad bowl, combine the potato, cauliflower, onion, pickles, celery and 1/4 cup of green onion. Toss to combine well.
- In a smaller bowl, mix together all of the dressing ingredients. Pour over the salad, mixing through until completely coated in dressing. Taste test and season with salt and pepper, if desired. Refrigerate before serving.
- When ready to serve, top with remaining green onions, bacon and quartered boiled eggs. Garnish with extra dill leaves (optional). (You can also add about 1/4 cup chopped pickles on top to decorate.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, I’m speechless. The bacon and pickles really highlighted the flavor in this recipe, this is now going to be a kitchen staple! Thanks for sharing!
I came across this receipe and it looked delicious, so I made it for a family BQ, there was no left overs, and everyone wanted the recipe. This is definitely a keeper in my house. Thank you.
YAY! What a win-win! I am so glad that it was a huge hit and that everyone wanted the recipe. You are awesome! Thank you for choosing one of my recipes to share with your family. Thnak you so much for following along with me! XO
Okay, now I’ve got to try this!
We fixed this for our Memorial Day cookout. Even the cauliflower haters couldn’t tell it had cauliflower in it and loved it.
That is great to hear!! YAY, what a success! I am so glad that you tired it and it worked! Thank you for sharing! XO