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A creamy potato salad is the perfect side dish for any picnic or outdoor gathering. This recipe is packed with fresh dill, lots of crunchy pickles, and bacon.

2 lbs of potatoes with the skin on, chopped into cubes

1/4 cup red onion, finely chopped

1/2 cup celery, finely chopped

3/4 cup Clearly Organic Dill Pickles, chopped

6 Clearly Organic Eggs, hard-boiled, cooled, peeled and quartered

1/2 cup cooked bacon, sliced and chopped

Dressing:

1/3 cup organic mayonnaise

1/3 cup sour cream

1/3 cup Greek yogurt

2 Tablespoons white vinegar

2 Tablespoons Clearly Organic Mustard

2 Tablespoons fresh dill, finely chopped

1/2 teaspoon salt

1/4 teaspoon Clearly Organic Ground Pepper

Wash potatoes thoroughly and remove any bad spots. Chop potatoes into cubes and place them in a pot of salted water. Boil until tender, about 10-15 minutes. Drain then allow potatoes to cool completely. In a small bowl add all of the dressing ingredients. Whisk contents until well combined. In a large salad bowl add cooled potatoes, onion, celery, and pickles. Gently stir salad ingredients. Pour dressing over the top of the salad and stir to combine. Refrigerate salad for at least an hour. Just before serving add hard-boiled egg quarters and crispy bacon. Top with additional fresh dill if desired.




 

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