Ingredients
3 pounds Yukon Gold potatoes, cut into 1/2-3/4-inch pieces (see notes below)
3/4 cup mayonnaise
3 tablespoons Terrapin Ridge Farms Dill Pickle Mustard or 1/3 cup dill pickle relish
1/2 teaspoon dried dill
1 teaspoon kosher salt, adjust to taste
1 teaspoon freshly ground black pepper, adjust to taste
1/2 cup real bacon crumbles from 6 strips bacon, cooked close to crisp and crumbled or chopped
6 hard-boiled eggs, roughly chopped
4 green onions, sliced thin
½ cup sharp cheddar cheese, grated
Directions
Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
Notes: When preparing potato salad, there are several potato varieties that can be used, but Yukon Golds are particularly convenient because they maintain their texture and do not need to be peeled. Additionally, our preferred choice for this dish is red potatoes, as they are both flavorful and compatible with the recipe.