Devilish Dill Potato Salad with Bacon and Eggs
Creamy potato and egg salad with bacon, capers, cheddar, and dill-mustard seasoning. Quick, make-ahead recipe for potlucks and weeknight meals.
Can’t decide if you want potato salad or egg salad? Look no further. This salad includes them both, plus savory bacon, salty capers and a melange of herbs, garlic and mustard seasoning that makes preparation a breeze.
Recipe courtesy of our friend Lisa Steele of Fresh Eggs Daily.
Yield: 4 servings
- Combines tender sliced potatoes, soft-boiled eggs, crisp bacon, capers, cheddar and a dill-mustard seasoning for bright savory flavor.
- Prep is quick: boil 1/2-inch potato slices until fork-tender, mix with mayo, cheese, capers and seasoning, then top with eggs and remaining bacon.
- Make ahead by mixing the potato base and storing chilled; add eggs, bacon and fresh herbs right before serving for best texture.
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Preparation Instructions:
Cut the potatoes into ½-inch slices, then place in a medium pot. Cover the potatoes with an inch of water and bring to a boil over high heat. Reduce the heat to medium and cook for 6 to 7 minutes, until the potatoes are fork-tender. Drain, rinse under cold water and place in a large mixing bowl.
Add half the bacon to the bowl. Add the mayonnaise, cheese, capers and seasoning and mix until well combined. Scoop the potato salad into a serving dish, then top with the quartered eggs and remaining bacon, plus additional capers, fresh chives, tarragon and dill for garnish, if desired.
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Frequently Asked Questions
What type of potatoes work best for this salad?
The recipe uses russet potatoes, which give a fluffy texture. You can also use Yukon Gold for a creamier, waxy result. Cut into 1/2-inch slices and cook only until fork-tender so they hold their shape.
How do I make soft-boiled eggs for topping?
Bring a pot of water to a gentle boil, lower the eggs in, and simmer 6 to 7 minutes for jammy yolks. Immediately transfer eggs to an ice bath for at least 5 minutes, peel and quarter before placing on the salad.
Can I make the potato salad ahead of time?
Yes. Mix the potatoes, half the bacon, mayo, cheese, capers and seasoning and store in an airtight container in the fridge for up to 3 days. Add the quartered eggs, remaining bacon and fresh herbs just before serving to keep textures fresh.
What can I use if I don't have Devilish Dill Egg Seasoning?
Make a quick substitute: for 1 teaspoon seasoning combine 1/2 tsp dried dill, 1/4 tsp dry mustard, 1/8 tsp garlic powder, 1/8 tsp onion powder and a pinch of salt and pepper. Adjust to taste.
How can I make this salad lighter or lower in calories?
Swap all or part of the mayo for plain Greek yogurt, use reduced-fat cheddar or less cheese, replace bacon with turkey bacon or omit it, and increase fresh herbs and capers for flavor without many calories.
Will the bacon stay crispy in the salad?
Bacon mixed into the salad will soften over time. Reserve some crisp bacon to sprinkle on top right before serving to retain crunch.
Should I serve this salad warm or cold?
This salad is best served chilled or at cool room temperature. If you prefer warm potatoes, toss warm potatoes with the dressing and serve immediately, but do not reheat a mayo-based salad.
What type of potatoes work best for this salad?
The recipe uses russet potatoes, which give a fluffy texture. You can also use Yukon Gold for a creamier, waxy result. Cut into 1/2-inch slices and cook only until fork-tender so they hold their shape.
How do I make soft-boiled eggs for topping?
Bring a pot of water to a gentle boil, lower the eggs in, and simmer 6 to 7 minutes for jammy yolks. Immediately transfer eggs to an ice bath for at least 5 minutes, peel and quarter before placing on the salad.
Can I make the potato salad ahead of time?
Yes. Mix the potatoes, half the bacon, mayo, cheese, capers and seasoning and store in an airtight container in the fridge for up to 3 days. Add the quartered eggs, remaining bacon and fresh herbs just before serving to keep textures fresh.
What can I use if I don't have Devilish Dill Egg Seasoning?
Make a quick substitute: for 1 teaspoon seasoning combine 1/2 tsp dried dill, 1/4 tsp dry mustard, 1/8 tsp garlic powder, 1/8 tsp onion powder and a pinch of salt and pepper. Adjust to taste.
How can I make this salad lighter or lower in calories?
Swap all or part of the mayo for plain Greek yogurt, use reduced-fat cheddar or less cheese, replace bacon with turkey bacon or omit it, and increase fresh herbs and capers for flavor without many calories.
Will the bacon stay crispy in the salad?
Bacon mixed into the salad will soften over time. Reserve some crisp bacon to sprinkle on top right before serving to retain crunch.
Should I serve this salad warm or cold?
This salad is best served chilled or at cool room temperature. If you prefer warm potatoes, toss warm potatoes with the dressing and serve immediately, but do not reheat a mayo-based salad.
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