Description

This Creamy Potato Egg Salad features tender boiled potatoes, soft-boiled eggs with jammy centers, crispy bacon, and fresh vegetables tossed in a tangy yogurt-mayo dressing infused with fresh dill, Dijon mustard, and lemon. Every bite delivers a perfect balance of creamy, tangy, and savory flavors with delightful texture contrasts. Perfect for picnics, meal prep, or as a satisfying side dish that pairs beautifully with grilled proteins or enjoyed on its own.

Ingredients

Scale

4 medium potatoes, peeled and cut into bite-sized chunks
3 medium eggs
1 Persian cucumber, thinly sliced
3 pickles, finely diced
1 medium red onion, finely diced
100 g bacon, diced and cooked until crispy
4 tablespoons Greek yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
0.5 lemon, juiced
2 cloves garlic, minced
1 teaspoon honey
2 tablespoons fresh dill, finely chopped
salt and freshly ground black pepper, to taste
Optional garnishes: extra fresh dill, sliced hard-boiled eggs, freshly cracked black pepper, chili flakes

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Instructions

Cook the Potatoes: Bring a large pot of salted water to a boil and add the peeled potato chunks. Simmer for 15-20 minutes, or until fork tender. Drain well and set aside to cool slightly.
Soft-Boil the Eggs: Place eggs in another pot of cold water and bring to a boil. Once boiling, remove from heat, cover, and let sit for 6-7 minutes to achieve soft, jammy yolks. Transfer immediately to an ice bath to stop the cooking. Peel gently under cool running water.
Crisp the Bacon: In a skillet over medium-high heat, cook the diced bacon for 6-8 minutes, stirring occasionally, until crispy and golden brown. Transfer to a paper towel-lined plate to drain and cool completely.
Make the Dressing: In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, honey, and fresh dill until smooth and creamy. Season with salt and black pepper to taste.
Combine the Salad: Add the cooled potatoes, roughly chopped eggs, sliced cucumber, diced pickles, diced red onion, and crispy bacon directly to the bowl with the dressing.
Toss and Chill: Gently toss everything together until all ingredients are evenly coated. Transfer to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Garnish and Serve: Just before serving, garnish with extra fresh dill, sliced eggs, freshly cracked black pepper, and chili flakes if desired. For extra-crispy bacon, add it just before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes