This is the happiest day of my life. THE MINDY SHOW IS BACK ON!!! Okay, maybe that’s dramatic but I’m really pumped about it. This show seriously cracks me up so much I wish everyone on it were my real life friends. Fall TV shows are the best, New Girl, Quantico, Mindy Show, Greys, I love them all! Not only does fall mean the best tv shows are back on but that means it’s time for some serious comfort food. This Dill Pickle and Bacon Potato Salad is the perfect food to lounge on the couch with – it’s rich, creamy and has the perfect amount of tang to it!
This potato salad has the perfect portions of bacon, pickles, cheese and my very favorite mayo! I seriously could eat this without potatoes. I mixed everything together before adding them and OH. MY. GOSH.
I mean seriously, bacon AND cheese!?
I’m pretty sure life doesn’t get better than that.
Ok back to my obsession with tv, does anyone else binge watch their favorite tv shows and then get depressed when they’re over?! We’re finishing up watching Rules of Engagement and we’re 7 seasons in which is a legit time commitment. We’re finishing the last few episodes and Eric looked at me in all seriousness and goes “oh my gosh what are we going to watch next!?” but little does he know I’ve got all the goods recording already! He hasn’t seen most of the fall shows yet which means there’s more binging to do, (especially on greys anatomy!) good thing we have tons of this dill pickle and bacon potato salad for it!
What are some of your favorite fall tv shows? Comment which ones you love below!!
- 2 lbs. russet potatoes
- 8 oz. bacon
- 1/2 cup cubed grassfed colby or cheddar cheese
- 1 cup sliced pickles
- 2/3 cup Primal Kitchen mayo
- 2 tbsp bacon fat
- 2 tbsp pickle juice
- 1 tbsp dijon mustard
- 1 tbsp fresh chopped dill
- 3 garlic cloves, minced
- 1 1/2 tsp salt, divided
- 1/4 tsp black pepper
- Wash and scrub potatoes, cut into 1 inch bite size pieces and add to a large pot
- Cover potatoes with water and add 3/4 tsp salt
- Bring water to a boil, reduce to simmer for 10 minutes until potatoes are fork tender - strain and let cool for 10 minutes
- Meanwhile, chop uncooked bacon into small 1/2 inch bite size pieces and add to a pan at medium heat
- Cook bacon until desired doneness, remove from pan and let sit on papertowel lined plate, save bacon fat
- In a large bowl mix together mayo, bacon fat, pickle juice, mustard, chopped dill, minced garlic cloves, 3/4 tsp salt and pepper
- Add pickle slices, cheese cubes and bacon to sauce and mix well
- Add potatoes to bowl and toss to evenly coat with sauce
- Serve immediately or store in an airtight container