|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gather the ingredients.
Place peeled, washed, and sliced potatoes in a large pot of salted water and boil for about 20 to 22 minutes, or until tender.
While potatoes are boiling, cook bacon until crisp. Transfer to a large plate lined with paper towel and let drain. Allow bacon to cool for 5 to 6 minutes before crumbling.
Once potatoes are cooked, drain and place into an ice bath for 10 to 15 minutes, remove, drain again, and cut into smaller cubes.
In a large plastic or glass bowl combine mayonnaise, dill pickle, sour cream, garlic, green onion, bacon, salt, and black pepper. Add potatoes and toss to coat.
Transfer to a serving dish, cover with plastic wrap and place into the refrigerator for 2 hours before serving.
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.