Ingredients
- 6 medium russet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
- 1 tablespoon plus ½ teaspoon kosher salt (for cooking and seasoning)
- 3 large eggs
- 6 slices bacon
- ¾ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons dill relish
- 1½ tablespoons whole grain mustard
- 1½ teaspoons garlic powder
- 1½ teaspoons freshly ground black pepper
- 1 cup halved cherry tomatoes
- ½ cup sliced green olives
Cook the Potatoes
Place the potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon kosher salt and bring to a boil.
Reduce heat and simmer until the potatoes are just tender, about 15 minutes.
Drain and let cool slightly—they should still be warm when dressed to absorb more flavor.
Boil the Eggs
While the potatoes cook, bring a separate pot of water to a boil. Add the eggs and cook for 8 minutes, until whites and yolks are set.
Transfer to a bowl of ice water to cool. Once cool, peel and quarter the eggs.
Crisp the Bacon
In a large skillet over medium heat, cook the bacon until brown and crisp, 8 to 10 minutes, flipping halfway through.
Transfer to a paper towel-lined plate. Let cool slightly, then tear into 1-inch pieces.
Reserve 1½ tablespoons of the bacon fat in the pan.
Assemble the Salad
In a large bowl, whisk together the mayonnaise, sour cream, dill relish, mustard, garlic powder, black pepper, and remaining ½ teaspoon salt.
Add the warm potatoes, quartered eggs, tomatoes, olives, half the bacon, and the reserved bacon fat.
Gently fold until well combined and evenly coated.
Serve
Transfer to a serving platter. Top with the remaining bacon and serve.
Potato Salad with Bacon, Eggs, and Black Olives
Ingredients
- 6 medium russet potatoes about 2 pounds, peeled and cut into 1-inch pieces
- 1 tablespoon plus ½ teaspoon kosher salt for cooking and seasoning
- 3 large eggs
- 6 slices bacon
- ¾ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons dill relish
- 1½ tablespoons whole grain mustard
- 1½ teaspoons garlic powder
- 1½ teaspoons freshly ground black pepper
- 1 cup halved cherry tomatoes
- ½ cup sliced green olives
Instructions
- Place potatoes in a large pot, cover with water, and add 1 tbsp kosher salt. Boil, then simmer for 15 minutes until tender. Drain and cool slightly.
- Boil eggs for 8 minutes; cool in ice water, peel and quarter.
- Cook bacon in a skillet until crisp, 8-10 minutes. Transfer to paper towel-lined plate. Tear into pieces and reserve 1½ tbsp bacon fat.
- Whisk together mayonnaise, sour cream, dill relish, mustard, garlic powder, black pepper, and remaining ½ tsp salt in a large bowl.
- Add warm potatoes, quartered eggs, tomatoes, olives, half the bacon, and reserved bacon fat to the bowl. Fold until combined.
- Transfer to serving platter, top with remaining bacon, and serve.