When looking for a Potato Salad recipe that is a little out of the norm, then this creamy salad with bacon, dill, and jalapeno the recipe to make! The dressing is a blend of mayonnaise, sour cream, and dill that offers a freshness to this side dish staple!
Summer means people will be gathering together to celebrate the holidays, family reunions, or just an opportunity to picnic, whether at home or in a park. No matter where you go, Potato Salad is a standby side dish recipe for those type of functions.
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Our favorite side dish recipe!
We love potato salad. So, when making this recipe, I want to make sure I use the right kind of potato! I like to use a variety that is going to hold it’s shape well after cooking. Any potato that is classified as “waxy” will fit this mold. The red, white, and blue potatoes used in this recipe are made of of waxy potatoes. Usually, Red Bliss, New Potatoes, and Adirondack Blue.
Most times, you can find the small bags of tri-colored potatoes in the grocery store. However, you don’t have to use tri colored potatoes to make this recipe! Go with any waxy type you find in the store and your good to go! My favorite potato of all time is the Yukon Gold, which is considered a waxy potato. I love the buttery flavor of this potato!
Potato Salad Recipe FAQ’s
It is likely you used a potato that is not considered a waxy variety. One thing I always do when I know I am making potato salad, is I drain the potatoes, then return them to the flame for another minute, to “cook” off any remaining water.
For this particular potato salad recipe, you potatoes should at least be room temperature.
It is likely you cooked a starchy potato (such as a Russett). They tend fall apart or become waterlogged when boiled.
First of all, if it was left out of the refrigerator in excess of two hours, you should toss it out. Otherwise, when refrigerated, it should last from 3-4 days.
Let’s build your Potato Salad!
A creamy, full of flavor potato salad recipe for your next picnic side dish contribution!
Cook and cool potatoes, toss them with vinegar. Next measure ingredients for recipe.
Toss together your potatoes, bacon, tomatoes, green bell pepper, jalapeno pepper, dill, and onion.
Stir together your dressing ingredients then add to the salad. Fold the dressing into the salad to evenly coat. Once everything is coated with the dressing, you will want to refrigerate it until ready to consume.
This potato salad can be consumed the same day it is made, however, as it sits, the flavors do develop. If you want to keep the bacon crisp, leave it out until just before serving.
What goes with Potato Salad?
When I make Potato Salad, I often wonder what I am going to serve with it! Some great recipes to consider would be Fireman’s Field Day Chicken Barbecue, one of my very favorite ways to eat grilled chicken! Or, if you are looking for a venison recipe, this Marinated and Grilled Venison Tenderloin is excellent!
Potato Salad with Bacon, Dill, and Jalapeno
- 1-1/2 pound potatoes waxy variety recommended
- 1 tbsp rice wine vinegar
- 1/3 cup red bell pepper finely diced
- 1/3 cup green bell pepper finely diced
- 1 small jalapeno pepper finely diced
- 2 tbsp red onion finely diced
- 2 tbsp fresh dill finely chopped
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 8 slices thick cut bacon cooked crisp and broken into small pieces
- 1 cup grape tomatoes sliced in half
- 1/2 tsp ground black pepper
- 1 tsp salt
- Cook potatoes according to instructions. Cool completely before dicing.
- Toss vinegar with cooled, diced potatoes
- Add peppers, onion and 5 slices of the crisp cooked bacon.
- Season with salt and pepper. Toss to combine.
- In a separate bowl stir together mayonnaise, sour cream and fresh dill.
- Add to potato vegetable mixture and stir to coat.
- Top with grape tomatoes and the remaining bacon.
- Refrigerate until serving.