Deviled Egg Potato Salad With Bacon

My grandmother, Nana Rose, made a mean potato salad. It was always the star of our family picnics, a creamy, tangy masterpiece that disappeared faster than you could say “seconds.” While her version was classic, I always felt it needed… something. One sunny afternoon, riffing on her recipe while simultaneously craving deviled eggs, the idea struck me: combine the best of both worlds! The result was a revelation – a potato salad with the familiar comfort of Nana’s, but with a playful, savory kick that would become a family favorite in its own right.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Dietary Type: Gluten-Free (check mayonnaise ingredients)

Ingredients

• 1 1⁄2 lbs of baby yellow potatoes, cut into halves
• 6 hard-boiled eggs
• 8 slices bacon, fully cooked and crumbled
• 1 cup mayonnaise (more or less to taste, I used about 1 1/2 cups)
• 1 tablespoon mustard
• Granulated garlic
• Granulated onion
• Salt and pepper
• 4 pickles, cut into small pieces
• 1 1⁄2 teaspoons lemon juice
• 1 tablespoon pickle juice (from jar)

Equipment Needed

• Large pot
• Medium bowl
• Small bowl
• Fork
• Cutting board
• Knife

Instructions

1. Begin by preparing the potatoes. Cut the baby yellow potatoes into halves and place them in a large pot. Add enough water to cover the potatoes completely.
2. Bring the water to a boil over medium-high heat. Boil the potatoes until they are almost done, tender but not falling apart. This should take about 15-20 minutes. A fork should easily pierce a potato, but it should still hold its shape.
3. Once the potatoes are cooked, carefully drain them in a colander.
4. Transfer the drained potatoes to a medium-sized bowl. While they are still warm, add salt, pepper, granulated garlic, and granulated onion to taste. I usually start with about 1/2 teaspoon of each and adjust as needed.
5. Drizzle the lemon juice over the warm potatoes. Toss the potatoes gently to coat them evenly with the seasonings and lemon juice. Set the bowl aside to allow the flavors to meld.
6. Next, prepare the hard-boiled eggs. Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks from each half and place them in a small bowl.
7. Chop the egg whites into small chunks. Add the chopped egg whites to the bowl with the potatoes.
8. Now, prepare the pickles. Cut the pickles into small pieces, as small or as large as you prefer. Add the pickled pieces to the bowl with the potatoes and egg whites.
9. Using a fork, mash the egg yolks in the small bowl until they are mostly smooth, removing any large lumps.
10. Add the mayonnaise, mustard, a pinch more of granulated garlic and granulated onion (go easy on these to avoid overpowering the flavor), pickle juice, and pepper to the mashed egg yolks. Mix all the ingredients together thoroughly in the small bowl until you have a creamy, well-combined mixture. This is your deviled egg dressing!
11. Pour the egg yolk/mayonnaise mixture (deviled egg dressing) over the potatoes, egg whites, and pickles in the medium bowl.
12. Gently mix everything together until the potatoes and eggs are evenly coated with the dressing.
13. Add the cooked and crumbled bacon to the potato salad. Toss lightly to distribute the bacon throughout the salad. Be careful not to overmix, as you want to keep the bacon pieces intact.
14. Cover the bowl with plastic wrap or transfer the potato salad to an airtight container. Chill the potato salad in the refrigerator for at least 30 minutes to allow the flavors to meld together, or longer for an even better taste. However, if you can’t wait, like I often can’t, you can enjoy it right away!

Expert Tips & Tricks

• For extra flavor, try using smoked paprika in the deviled egg dressing.
• If you want a creamier potato salad, add a tablespoon or two of sour cream or Greek yogurt to the dressing.
• To prevent the potatoes from becoming waterlogged, don’t overcook them. They should be tender but still hold their shape.
• If you’re short on time, use pre-cooked bacon bits. However, freshly cooked and crumbled bacon will always provide the best flavor.
• Don’t be afraid to adjust the amount of mayonnaise and mustard to your liking. Taste as you go and add more until you reach your desired consistency and flavor.

Serving & Storage Suggestions

Serve the Deviled Egg Potato Salad with Bacon chilled as a side dish at barbecues, picnics, potlucks, or as a satisfying lunch. It pairs perfectly with grilled meats, sandwiches, or burgers.

To store leftovers, transfer the potato salad to an airtight container and refrigerate it promptly. It will last for up to 3-4 days in the refrigerator. Avoid leaving it at room temperature for more than two hours, as this can increase the risk of bacterial growth. I don’t recommend freezing potato salad, as the texture of the potatoes and mayonnaise can change during freezing and thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	547 kcal	27%
Total Fat	35g	54%
Saturated Fat	8g	39%
Cholesterol	306mg	102%
Sodium	1283mg	53%
Total Carbohydrate	44g	15%
Dietary Fiber	5g	19%
Sugars	8g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the deviled egg dressing for a spicy version.
• Herby Delight: Mix in some fresh chopped herbs like dill, parsley, or chives for added flavor and freshness.
• Vegetarian Option: Omit the bacon and add some chopped celery or bell pepper for added crunch.
• Sweet and Tangy: Add a tablespoon of sweet pickle relish for a sweeter and tangier flavor.
• Different Potatoes: Yukon Gold or red potatoes can be substituted for baby yellow potatoes.

FAQs (Frequently Asked Questions)

Q: Can I make this potato salad ahead of time?
A: Absolutely! In fact, it’s even better when the flavors have had time to meld together. Prepare it a day in advance and store it in the refrigerator.

Q: Can I use a different type of mayonnaise?
A: Yes, you can use your favorite type of mayonnaise. Light mayonnaise or avocado mayonnaise are good alternatives.

Q: How can I make this potato salad lighter?
A: Use light mayonnaise or a combination of mayonnaise and Greek yogurt to reduce the fat content. You can also use less bacon.

Q: Can I add other vegetables to this potato salad?
A: Yes, feel free to add other vegetables like chopped celery, bell pepper, or red onion for added crunch and flavor.

Q: Is it okay to leave out the pickle juice?
A: The pickle juice adds a unique tang to the salad, but you can omit it if you prefer. You may want to add a bit more lemon juice or mustard to compensate for the flavor.

Final Thoughts

This Deviled Egg Potato Salad with Bacon is more than just a side dish; it’s a flavor explosion that will leave your guests wanting more. The combination of creamy potatoes, tangy deviled egg dressing, crunchy pickles, and savory bacon is simply irresistible. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and substitutions to create a potato salad that perfectly suits your taste. And don’t forget to share your feedback and creations with me! This potato salad pairs beautifully with grilled chicken or a classic burger. Enjoy!