Lemon-Dill Potato Salad with Crispy Bacon
This potato salad blends tender new potatoes with crispy bacon and a tangy lemon-dill dressing for a refreshing and hearty picnic side. This american-inspired salads ready in about 35 minutes pairs halved or quartered new potatoes, bacon slices, mayonnaise into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, halved or quartered new potatoes
- 6 slices bacon slices
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp, chopped fresh dill
- 3, thinly sliced green onions
- 3/4 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 2 lbs halved or quartered new potatoes in a large pot and cover with cold water. Add 1/2 tsp salt and bring to a boil over high heat. Reduce to medium, simmer for 15-18 minutes until potatoes are fork-tender, then drain and let cool slightly.
- Step 2: While potatoes cook, cook 6 slices bacon in a large skillet over medium heat until crispy, about 7-9 minutes. Transfer bacon to paper towels to drain and cool, then crumble into small pieces.
- Step 3: In a medium bowl, whisk together 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 2 tbsp chopped fresh dill, 3 thinly sliced green onions, 3/4 tsp salt, and 1/2 tsp black pepper until smooth and tangy.
- Step 4: Toss the warm potatoes with the lemon-dill dressing until evenly coated. Fold in the crispy bacon pieces gently, then refrigerate for at least 30 minutes before serving to let flavors meld.
Frequently asked questions
How long does Lemon-Dill Potato Salad with Crispy Bacon take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Potato Salad with Crispy Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bacon slices from drying out.
Can I substitute ingredients in Lemon-Dill Potato Salad with Crispy Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Potato Salad with Crispy Bacon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Potato Salad with Crispy Bacon?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
