| Rating: 5.0 out of 5.0 | Serves: 8 | Difficulty: SO Easy! | Approx. cost: $15 |
| Prep time: 10 min. | Cook time: 20 min. | Additional time: none | Total time: 30 min. |
Interesting Facts about Dill Pickles
Dill pickles are SO cool! They are fun to eat right out of the jar and add a zesty crunch to just about any dish you can think of. They are so versatile there is number of different recipes that come to mind that anyone could add dill pickles to from; hamburgers, pastas, salads to your favorite Bloody Mary mix. But did you know that you can even marinate chicken in leftover pickle juice/brine for a little extra tang? Dill Pickles are like a little miracle ingredient full of savory flavor and nutrients.If you ever get in a pickle and need a dish with a lot of flavor and one sure to please, this is one recipe we found that just wouldn’t be the same without dill pickles! It’s DILLicious!!!
Bacon, Egg & Dill Pickle Potato Salad Recipe
Ingredients
Potato Salad
- 2 pounds (1 kg) potatoes, peeled
- 6 hard-boiled eggs, cooled, peeled & quartered (optional)
- 1 cauliflower head cut into 2-inch florets
- 1/4 cup red onion, chopped finely
- 3/4 cup dill pickles, chopped or sliced
- 1/4 cup celery, diced
- 1/2 cup green onions, sliced thinly
- 1/2 cup crispy bacon, chopped or sliced
Dressing
- 3/4 cup sour cream (reduced or full fat)
- 3/4 cup whole egg mayonnaise (low or full fat)
- 1 tablespoon Dijon mustard
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill, finely chopped
- Add salt, pepper, and paprika to taste
Directions
- Chop the potatoes into pieces measuring 1-inch each. In a pot of salted water, boil cauliflower florets with potatoes until both are tender (about 10-15 minutes). Drain and allow cooling completely and/or adding to fridge for a speedier cooling.
- In a large salad bowl, mix the cauliflower, potato, celery, pickles, red onion, and and 1/4 cup of green onion. Toss to combine well.
- Boil eggs for 12 min. Rinse under cold water (add ice for speedy cool). Peel. Dice or cut into long halves or 4 quarters.
- Fry cook bacon til crispy. Let cool. Crumble or chop into pieces.
- In a smaller bowl, combine all of your dressing ingredients. Pour it over the salad, and mix through until completely coated in dressing. Add eggs and bacon. Taste test and season with salt, pepper, paprika, and dash of basil if desired. Refrigerate before serving. Serve cold/chilled.
- Top it with the quartered boiled eggs, bacon, and remaining green onions upon serving. You can also choose to garnish with extra dill leaves. (You can also add about 1/4 cup chopped pickles on top for color.)
