Deviled Egg Potato Salad with Bacon

Transform your classic potato salad into an irresistible side dish with this Deviled Egg Potato Salad with Bacon recipe. Creamy Yukon Gold potatoes serve as the perfect base, combining the rich, tangy flavors of deviled egg dressing with the smoky crispness of crumbled bacon. Infused with Dijon mustard, paprika, and a hint of pickle relish, this salad is bursting with bold flavors and satisfying textures, thanks to crunchy celery and fresh chives. Ideal for barbecues, picnics, or holiday gatherings, this chilled potato salad is easy to make ahead, ensuring the flavors meld beautifully. Upgrade your party spread with this crowd-pleaser that perfectly balances creamy, smoky, tangy, and savory in every bite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 6 large Eggs
• 8 slices Bacon
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Yellow mustard
• 1 teaspoon White vinegar
• 1 teaspoon Paprika
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Chopped fresh chives
• 2 stalks Celery
• 2 tablespoons Pickle relish

Directions

Step 1

Wash and peel the Yukon Gold potatoes. Dice them into about 1-inch cubes for even cooking.

Step 2

Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the pot to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to medium and simmer the potatoes for 10-12 minutes or until they are fork-tender. Drain and set aside to cool slightly.

Step 4

Meanwhile, place the eggs in a separate pot and cover them with cold water. Bring to a boil over medium-high heat. Once the water boils, turn off the heat, cover the pot, and let the eggs sit for 10 minutes.

Step 5

Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs and separate the yolks from the whites. Chop the whites and set aside.

Step 6

In a mixing bowl, mash the egg yolks with mayonnaise, Dijon mustard, yellow mustard, white vinegar, paprika, 0.5 teaspoons of salt, and black pepper until smooth and creamy.

Step 7

Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.

Step 8

Dice the celery into small chunks for added crunch.

Step 9

In a large bowl, combine the cooked potatoes, chopped egg whites, diced celery, bacon crumbles, and pickle relish.

Step 10

Pour the egg yolk dressing over the ingredients in the bowl and gently toss everything together until evenly coated.

Step 11

Sprinkle in the chopped chives and gently stir to combine. Adjust the seasoning with additional salt and pepper if needed.

Step 12

Cover the potato salad and refrigerate it for at least 1 hour to allow the flavors to meld together. Serve chilled, garnished with an extra sprinkle of paprika and chives if desired.

Nutrition Facts

Serving size	(1330.6g)

Amount per serving	% Daily Value*
Calories	2821.9

Total Fat 202.7g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 298.7mg	0%
Sodium 6345.7mg	0%
Total Carbohydrate 222.3g	0%
Dietary Fiber 14.5g	0%
Total Sugars 15.7g
Protein 41.5g	0%

Vitamin D 10.2IU	0%
Calcium 162.8mg	0%
Iron 8.9mg	0%
Potassium 4301.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 5.8%

Carbs: 30.9%