- 3 lbs of Yukon Gold potatoes, boiled and cubed
- 6 boiled eggs, chopped
- 6 kosher dill pickles, diced
- 2 cups of Hellman’s Mayo (or more to taste)
- 1 cup of Silver Spring Dill Mustard (or more to taste)
- 8 slices bacon, chopped
- 3-4 tablespoons fresh dill, chopped
- ¼ tsp salt
- ¼ tsp pepper
Let potatoes completely cool before combining ingredients. Stir everything together in a large bowl until combined and creamy. Add more Dill Mustard and mayo to taste. Sprinkle bacon on when ready to serve.
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Recipe courtesy Silver Spring Foods, Inc.