Memorial Day Potato Salad (Printable version)

Festive potato salad with crisp bacon, fresh dill and tangy mustard-mayo dressing—great for picnics and barbecues.

# What You Need:

→ 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 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 granulated sugar
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Extra dill sprigs (optional)

# How to Make It:

01 - Place cubed potatoes in a large pot, cover with cold water, season with 1 teaspoon salt, bring to a boil, then simmer 12–15 minutes until just tender; drain and let cool slightly.
02 - While potatoes simmer, cook bacon in a skillet over medium heat until crisp; transfer to paper towels to drain and crumble once cool enough to handle.
03 - Whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl until smooth.
04 - Add warm potatoes, diced celery, chopped red onion, chopped dill and half of the crumbled bacon to the dressing; fold gently to coat evenly without breaking the potatoes.
05 - Taste and adjust salt and pepper as needed; add a touch more vinegar or mustard for brightness if desired.
06 - Refrigerate at least 30 minutes to allow flavors to meld; chilling also firms the salad for easier serving.
07 - Just before serving, sprinkle remaining crumbled bacon and extra dill over the salad; serve cold or at room temperature.

# Expert Advice:

01 -
  • Chilling it ahead lets you actually enjoy the party instead of hustling in the kitchen last minute.
  • Fresh dill and crispy bacon make each bite a little party of its own.
02 -
  • If you rush tossing hot potatoes with cold mayo, the dressing gets weirdly oily instead of silky.
  • baking the bacon in the oven instead of frying means less mess and perfectly even crispness.
03 -
  • Let the potatoes cool just enough before adding dressing—too hot, they fall apart, too cold, they won’t absorb flavor.
  • If bringing to a cookout, tuck a few ice packs under the bowl in the cooler so it’s perfectly chilled, not soggy.
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