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Devilish Dill Potato Salad with Bacon and Eggs

Devilish Dill Potato Salad with Bacon and Eggs

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


Featured in this Recipe


  • 2 russet potatoes
  • 4 slices bacon, cooked until crisp and crumbled
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 2 tsp capers, plus more for garnish
  • 2 soft boiled eggs, cooled and cut in quarters
  • Fresh chives, tarragon, and dill for garnish

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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