Bacon Potato Salad

By Barefeet In The Kitchen

Ingredients

3 lbs Yukon Gold potatoes (cut into ½-¾ inch pieces)
6 strips of bacon, cooked and crumbled (OR ½ cup real bacon crumbles)
¾ cup mayonnaise
2 tablespoons warm bacon grease
2 tablespoons dill pickle relish
¼ teaspoon dried dill
½ teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper (adjust to taste)
6 hard boiled eggs (roughly chopped)
4 green onions (sliced thin, about ½ cup)

Prep Time10mins
Cook Time15mins
Servings10

Instructions

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.

Cook the bacon and set aside 2 tablespoons of the bacon grease. Combine the mayonnaise, reserved bacon grease, dill pickle relish, dried dill, salt, and pepper in a large mixing bowl. Stir to combine.

Add the potatoes, eggs, chopped bacon, and green onions to the bowl with the dressing. Stir to mix well. Serve immediately or refrigerate until ready to serve.