Creamy potato salad with crisp bacon, fresh dill, celery and tangy mustard-mayo dressing—ideal for picnics, barbecues.
# What You'll Need:
→ Vegetables
01 - 2 lb Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes (about 4 medium potatoes)
02 - 3 celery stalks, diced (about 3/4 cup)
03 - 1/2 small red onion, finely chopped (about 1/4 cup)
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, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - Extra dill sprigs (optional)
# How to Make It:
01 - Place the cubed potatoes in a large pot, cover with cold water, add a generous pinch of salt, bring to a boil, then simmer 12–15 minutes until just tender when pierced with a fork. Drain and set aside 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, then crumble; reserve about half for mixing and the rest for finishing.
03 - In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
04 - Add the warm potatoes to the dressing, then fold in the diced celery, chopped red onion, chopped dill, and half of the crumbled bacon. Gently mix until the potatoes are evenly coated.
05 - Taste and adjust salt and pepper as needed, balancing acidity and sweetness to your preference.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld; chilling also firms the dressing on the potatoes.
07 - Just before serving, sprinkle the remaining crumbled bacon and extra dill sprigs over the salad. Serve chilled or at room temperature.
