Bacon and Dill Potato Salad
- Prep: 15 mins
- Cook: 15 mins
- Yields: 8 – 3/4 cup servings
1Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until potatoes are nearly fork tender. Drain and set aside to cool.
2Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Cool; chop or crumble.
3In a large bowl, combine the remaining ingredients. Fold potatoes and bacon into mayonnaise mixture until well coated. Cover and refrigerate for at least 3 hours before serving.
Cook’s Note: Use fresh cucumbers and Mrs. Wages® Sweet Pickle Relish Mix or buy prepared sweet relish at the store to save time.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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