Crispy Bacon Potato Salad
with fresh dill & fried shallots

Whenever I think of potato salad the first thing that pops into my head is that lumpy thick tub from the deli section of the local grocery store that is made with too much mustard and way too much egg.  It is NOT how I like my potato salad.  I like something a little more rustic and this Crispy Bacon Potato Salad fits the bill.

Bacon makes anything better, especially in this dish.  We are spoiled here in good ole Michigan because of the Dearborn Sausage Co., which probably has not only the best bacon out there, but some of the best meats as well.  Don’t believe me?  Then try their ham.  It will make even a vegetarian cross to the dark side and become a crazed meat eater from the smell alone.  I could probably eat a whole ham myself if I allowed myself to.

Topping the dish off with fried shallot and then finishing it with some fresh dill let me tell you, delicious doesn’t even begin to describe the taste that explodes in your mouth.  This intensely flavorful dish will become your new favorite after just one bite.  YUM!

Ingredients: Yields 4-6 servings

  • 1 ½ – 2 lbs. Small Red Potatoes, halved and boiled (keep the skin on)
  • ½ lb. Dearborn Apple Smoked Bacon, cubed and cooked to a nice crisp
  • 5 Shallots, sliced thin and fried
  • 3 oz. Fage Total Greek Yogurt (2% or Fat Free)
  • 6 oz. Daisy Sour Cream
  • 3-6 Tbsp. Stone Ground Mustard (depends on mustard preference)
  • 3-4 Tbsp. Fresh Dill, finely chopped
  • 4 c. Canola Oil, for frying
  • Salt/Pepper to taste


  1. Mix the yogurt, sour cream, and mustard together. Once blended set aside in the refrigerator to chill.
  2. In a small sauté pan cook the sliced bacon until crispy. Remove bacon from the pan and set on a plate lined with paper towel to allow the grease to strain.
  3. Fry the shallots in a shallow pot over high heat. Remove from stove and place the shallots on a plate lined with paper towel to allow the grease to strain.
  4. Boil the sliced potatoes until tender. Once potatoes are cooked, strain and add to a large bowl.
  5. Mix the dressing in with the potatoes. Salt and pepper for taste. Add the bacon, fried shallots, and fresh dill over the top.
  6. Serve warm.
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