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Bacon and Dill Potato Salad

Yields8 – 3/4 cup servingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Bacon and Dill Potato Salad

 2 lbs small red skinned potatoes cut into 1-inch cubes
 6 slices turkey bacon
 1 cup mayonnaise
 1/2 cup chopped celery
 1/2 cup shredded carrots
 1/2 cup prepared Mrs. Wages® Sweet Pickle Relish
 1 Tbsp fresh dill, minced
 1 Tbsp yellow mustard
 1 tsp hot sauce
 1/2 tsp salt
 1/2 tsp pepper
1

Place 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.

2

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Cool; chop or crumble.

3

In 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.

Nutrition Facts

0 servings

Serving size

8 – 3/4 cup servings