Spicy Dill Potato Salad Recipe :- The Spicy Dill Pickle Potato Salad with Bacon is a dish that mixes fresh potatoes with a creamy dill sauce, Fresno chiles, and my personal favourite spicy dill pickles. I am calling all of you who are fans of dill pickles because this one is for you. This savoury potato salad is topped with a creamy dressing that I make using my traditional dill dip. This creamy dill flavour is well preserved in the soft fresh potatoes, which are incredibly tender.
Spicy Dill Potato Salad Recipe
As a quick and nutritious snack option, I always keep dill dip and fresh vegetables that have been sliced up in my refrigerator. Another thing that I picked up from my mother. Are you familiar with Uncle Dan’s dill dip? That was my upbringing from a young age. The Spicy Dill Pickle Potato Salad with Bacon was inspired by the fact that we produce our own handmade dill dip these days, which is exactly what motivated us to prepare this dish.
INGREDIENTS
- 1.5 lb. yellow new potatoes
- 5 strips thick cut bacon
- 1 small Fresno chili pepper minced
- 1/2 cup Grillo spicy dill pickle spears chopped
- 2 green onions chopped
- 2 large hard boiled eggs sliced
- 1/2 cup Dill Dressing (below)
Dill Dressing
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1/4 cup fresh dill minced
- 2 tbsp. dried dill
- 1 tbsp. Lawry’s garlic salt
INSTRUCTIONS
As a first step, you need thoroughly scrub and wash the potatoes in order to remove any and all dirt.
The steel insert of the Instant Pot should have one cup of water added to it with it. Position the steamer basket within the steel insert at this point. Include potatoes in the dish.
The pot should be sealed by closing the cover. The pressure cooker should be set at ‘High’ for five minutes.
The pressure should be let to dissipate naturally once the IP beeps. After removing the potatoes from the pot and allowing them to rest for a few minutes, the lid should be opened.
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Once peeled, cut them in half lengthwise. Add the juice of one lemon, mix it up, and then set it away for a while. When I want them to chill for a couple of hours or so, I typically put them in the refrigerator.
This ensures that they maintain their firmness and effectively absorb the lemon juice, so enhancing the flavour. Put all of the ingredients into a large bowl at this point. Perform a thorough toss. Allow the salad to settle for ten to fifteen minutes. If you so desire, serve.
Nutrition
- Calories: 249kcal
- Carbohydrates: 21g
- Protein: 3g
- Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 6mg
- Sodium: 173mg
- Potassium: 492mg
- Fiber: 3g
- Sugar: 2g
- Vitamin A: 59IU
- Vitamin C: 25mg
- Calcium: 16mg
- Iron: 1mg
Notes
Please feel free to use any sort of potatoes you can find. In a pot, you can bring the potatoes to a boil.
Capers are completely optional, and you are free to skip them if you so choose. Because I adore it so much, I have included it.
Potatoes that still have their peels on can be used in this recipe. Replace the mayonnaise with vegan mayonnaise, or omit it entirely if you prefer a vegan version of tomato.
