Creamy Dill & Bacon Potato Salad

Creamy Dill & Bacon Potato Salad

There’s nothing better than a creamy, tangy potato salad loaded with smoky bacon and fresh herbs! If you’re looking for a fresh take on a classic cookout favorite, bookmark my recipe for Creamy Dill & Bacon Potato Salad. It features tender Yukon gold potatoes, hard-boiled eggs, crisp bacon, and a flavorful dressing that balances creaminess with just the right kick of tang.

Creamy Dill & Bacon Potato Salad | Heath Riles BBQ

This is the kind of side dish that goes with just about anything—ribs, brisket, chicken, or burgers. It’s hearty enough to stand alone but really shines when paired with smoky BBQ. This potato salad is going to be your new go-to for summer cookouts, holiday tables, and weeknight dinners.

The Ingredients

This dish tastes gourmet but requires only a handful of ingredients you can find at any grocery store. Here’s what you’ll need to add to your shopping list:

  • Yukon Gold Potatoes. I used three pounds of cooked Yukon gold potatoes, cut in half. Their buttery texture makes them perfect for potato salad—they hold up well and soak in the flavors.
  • Hard-Boiled Eggs. Six diced eggs add protein, richness, and that classic potato salad vibe.
  • Sour Cream & Greek Yogurt. Three-quarters cup of each forms the creamy base. Greek yogurt gives tang, while sour cream adds smooth richness.
  • Dijon Mustard. Four tablespoons of Dijon mustard lend a sharp, tangy bite that balances the creaminess.
  • Apple Cider Vinegar. Three tablespoons give just the right acidity to brighten the dish.
  • Fresh Dill. Three tablespoons, chopped. Dill is the flavor hero here—it’s fresh, fragrant, and unmistakable.
  • Crispy Bacon. Nine slices, chopped. The smoky crunch is what sets this potato salad apart.
  • Parsley & Onions. Two tablespoons of fresh parsley, half of a diced medium white onion, and a couple tablespoons of green onion add freshness and a little crunch.
  • Sugar. Just one teaspoon, to balance the tangy ingredients.
  • Heath Riles BBQ Beef Rub. A few shakes bring smoky, savory depth. Season with your heart!

The Process for Making Creamy Dill & Bacon Potato Salad

You can find a detailed demonstration of this recipe within the video and recipe card, but here’s a quick rundown of how I pulled it together:

  1. Make the Dressing. In a large Yeti Insulated Bowl, whisk together the sour cream, Greek yogurt, Dijon mustard, apple cider vinegar, dill, parsley, sugar, white onion, and green onion. This forms a creamy, tangy base.
  2. Add the Bacon. Stir in chopped crispy bacon. I like to fold half into the dressing and save the rest to sprinkle on top just before serving.
  3. Season it Up. Add a dusting of Heath Riles Beef Rub. This is where you can customize—go light for subtle flavor or heavy for a real BBQ kick.
  4. Fold in the Potatoes & Eggs. Gently mix in the cooked Yukon gold potatoes and diced hard-boiled eggs until everything is coated. Don’t overmix; you want to keep the potatoes intact.
  5. Rest & Chill. Transfer the potato salad to the fridge for about three hours. This chill time lets the flavors meld together.
  6. Finish & Serve. Before serving, sprinkle on the remaining bacon, parsley, and green onion for freshness and crunch.

The Results

After chilling, this potato salad becomes perfectly creamy with just the right tang. The dill pops against the richness of the dressing, and the bacon adds smoky, salty crunch in every bite. The Yukon gold potatoes stay tender but firm, while the eggs bring richness that ties everything together.

This side dish tastes just as good as it looks, with a mix of creamy textures, fresh herbs, and savory bacon that keep you coming back for seconds. It’s backyard BBQ perfection in a bowl!

Serving Suggestions

This potato salad isn’t just a side—it pairs beautifully with some of Heath Riles BBQ’s signature dishes. Want to build an unforgettable BBQ spread? Try it with any of the following:

Storing Leftovers

  • Refrigeration. Store leftovers in an airtight container in the fridge for up to 4 days.
  • Make Ahead. This dish tastes even better the next day, so don’t hesitate to make it ahead of time.
  • Freezing. I don’t recommend freezing potato salad because the dairy base can separate.

Final Thoughts

This Creamy Dill & Bacon Potato Salad is the kind of side dish that turns any BBQ into a feast. It’s creamy, tangy, smoky, and fresh all at once. Whether you’re serving it with ribs, brisket, or burgers, it’s guaranteed to be a hit.

Try this one out at your next cookout—you’ll be hooked after the first bite!

Equipment and Tools

Here are the main tools I used for this recipe. More of my favorites can be found in the Equipment section of my site:

  • Yeti Insulated Bowl – Perfect for mixing and keeping things cool.
  • Sharp Knife – A dependable chef’s knife makes prep work a breeze.
  • Cutting Board – Always handy when chopping potatoes, onions, and herbs.
  • Saucepan – For boiling potatoes and eggs until just right.
  • Skillet – Crisping up the bacon is a breeze with this trusty pan.
  • Hi-Temp Silicone Spatula – Ideal for folding the dressing into the potatoes without breaking them apart.

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