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Potato Salad with Bacon, Dill, and Jalapeno
Shelby Law Ruttan
Only the BEST Potato Salad recipe ever! Full of potatoes, bacon, dill, and jalapeno, this will be your most requested side dish for any gathering!
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
0
minutes
mins
Total Time
30
minutes
mins
Course
Side Dish
Cuisine
American
Servings
8
people
Calories
360
kcal
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Ingredients
1x
2x
3x
1-½
pound
potatoes
waxy variety recommended
1
tablespoon
rice wine vinegar
⅓
cup
red bell pepper
finely diced
⅓
cup
green bell pepper
finely diced
1
small
jalapeno pepper
finely diced
2
tablespoon
red onion
finely diced
2
tablespoon
fresh dill
finely chopped
¾
cup
mayonnaise
¾
cup
sour cream
8
slices
thick cut bacon
cooked crisp and broken into small pieces
1
cup
grape tomatoes
sliced in half
½
teaspoon
ground black pepper
1
teaspoon
salt
Instructions
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.
Nutrition
Calories:
360
kcal
Carbohydrates:
7
g
Protein:
6
g
Fat:
34
g
Saturated Fat:
10
g
Cholesterol:
44
mg
Sodium:
684
mg
Potassium:
287
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
560
IU
Vitamin C:
21.1
mg
Calcium:
38
mg
Iron:
1.2
mg
Keyword
potato salad, potato salad recipe
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