Classic potato salad with bacon and dill mayonnaise

By Christine Cushing
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Christine Cushing's motto? You’ve got to know the classics before you can reinvent them. Here is her tried-and-true potato salad done right for all you purists out there.



  • 680 grams red new potatoes, cut into quarters
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon grainy Dijon mustard
  • 4 strips smoked bacon, cooked until crisp and crumbled
  • 1 tablespoon finely chopped gherkins
  • 1/4 cup mayonnaise (store-bought is fine)
  • Kosher salt and freshly cracked black pepper
  • Chopped fresh dill to taste
  • Paprika (optional)


  1. Place potatoes in medium pot with cold salted water to cover. Bring to a boil and simmer for about 15 to 17 minutes or until fork tender. Drain well. Transfer potatoes to a large bowl.
  2. Meanwhile, whisk together the apple cider vinegar and Dijon mustard. Pour this mixture over warm potatoes and allow to cool.
  3. Add remaining ingredients, mix well and adjust seasoning.
  4. Sprinkle with paprika, if desired, and refrigerate until ready to serve.

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