Grammy's Kitchen · Potato Salad · Potato Salad with Bacon, Eggs and Dill Pickl
One of 103 potato salad recipes we measured
from cafedelites.com
5 cooks on cafedelites.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 9% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| egg | 22% | 0% |
| dairy | 13% | 0% |
| aromatics | 9% | 5% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds potatoes (skin on or off) |
| 1 cauliflower (cut into 2-inch florets) | |
| 40 g | 1/4 cup red onion (finely chopped) |
| 75 g | 3/4 cup dill pickles (sliced, or chopped) |
| 25 g | 1/4 cup celery (diced) |
| 80 g | 1/2 cup green onions (thinly sliced ) |
| 300 g | 6 hard boiled eggs (cooled, peeled and quartered, optional) |
| 112 g | 1/2 cup crispy bacon (sliced or chopped) |
| 3/4 cup whole egg mayonnaise (low fat or full fat) | |
| 172 g | 3/4 cup sour cream (reduced fat or full fat) |
| 30 g | 2 tablespoons white vinegar |
| 13 g | 1 tablespoon dijon mustard |
| 6 g | 1 tablespoon fresh dill (finely chopped) |
| 1 pinch salt ( to taste) | |
| 2 g | 1 pinch pepper (to taste) |
Method: 4 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I came across this receipe and it looked delicious, so I made it for a family BQ, there was no left overs, and everyone wanted the recipe. This is definitely a keeper in my house. Thank you.” — a cook, 5.0★
“Wow, I'm speechless. The bacon and pickles really highlighted the flavor in this recipe, this is now going to be a kitchen staple! Thanks for sharing!” — a cook, 5.0★