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a bowl of Potato Salad loaded with bacon, tender potatoes, egg, diced dill pickles, onions, and celery smothered in a simple dressing of mayo, seasoned salt, and black pepper.

Potato Salad with Dill Pickles

Zona House
This Small Batch Potato Salad is super creamy and packed with delicious ingredients like crispy bacon, tender potatoes, hard-boiled eggs, crunchy dill pickles, onions, and celery! It’s all brought together with a simple dressing made of mayo, seasoned salt, and a dash of black pepper. With just 8 or 9 ingredients, it’s quick and easy to whip up in about 30 minutes. Perfect for gatherings or a tasty side dish! Enjoy!
4.21 from 43 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine American
Servings 2
Calories 603 kcal

Equipment

Ingredients

  • 1 large russet potato
  • 1 egg
  • 2 slices bacon (Optional)
  • ¼ onion
  • ½ stalk celery
  • 2 dill pickle spears
  • ½ cup mayonnaise
  • ¼ teaspoon seasoned salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Scrub the potato clean, then peel (if desired) and dice into large bite-sized cubes.
  • Bring a medium saucepan of water to a boil and add thepotatoes and the egg, uncracked. Boil the potatoes and egg for about 12 minutes. Remove theegg to a small dish. Then, drain the potatoes. Place the potatoes and egg inthe refrigerator to cool for 10-30 minutes.
  • If using the bacon, heat a non-stick skillet on medium heat and cook the bacon until crisp. Drain the bacon on a paper towel and let it cool, then crumble it.
  • On a cutting board, dice the onion, celery, hard-boiled egg, and pickles.
  • In a bowl, whisk the mayo, seasoned salt, and pepper.
  • Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.
  • Stir in the bacon and serve, or chill until ready to serve.

Notes

Storage Instructions
  • Store potato salad in an airtight container in the refrigerator for 3 to 5 days. Do not leave it at room temperature for more than two hours (one hour if above 90°F) to prevent bacterial growth. For the best quality, avoid freezing it, as the texture of mayonnaise and potatoes can become watery and grainy when thawed.

Nutrition

Serving: 1Calories: 603kcalCarbohydrates: 23gProtein: 9gFat: 53gSaturated Fat: 10gPolyunsaturated Fat: 27gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 120mgSodium: 1362mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 329IUVitamin C: 9mgCalcium: 75mgIron: 2mg
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