Can’t decide between deviled eggs and potato salad? This Deviled Egg Potato Salad brings the best of both worlds together in one creamy, satisfying side dish. Tender Yukon Gold potatoes, chopped hard-boiled eggs, and crispy bacon are tossed in a rich, tangy dressing inspired by everyone’s favorite deviled eggs.
Perfect for backyard BBQs, potlucks, picnics, and holiday dinners, this make-ahead recipe only gets better as it chills. Deviled Egg Potato Salad is guaranteed to become a staple side dish that everyone asks for again and again.
How to make Easy Deviled Egg Potato Salad
Makes approximately 4-8 servings
Equipment Needed
Measuring cups and spoons, cutting board, knife, medium saucepan, colander, medium bowl, large bowl, silicone spatula
Ingredients
- 2 pounds Yukon gold potatoes
- 6 hard boiled eggs
- 3/4 cups mayonnaise
- 2 tbsp cup mustard
- ¼ tsp pepper
- ¼ cup bacon pieces
Step-by-Step Process
1. Peel the potatoes, and dice into small pieces. Add the potatoes to a large pot filled halfway with water and boil for about 10 minutes, until potatoes are tender. Drain into a colander in the sink and run under cold water to cool. Dump into a large bowl.
2. Prepare your hard boiled egg with whichever method you prefer. I like to boil for 10 minutes then cover for 10, then run under cold water, then peel.
3. Slice the hard boiled eggs in half, adding the cooked yolks to a medium bowl, and the cooked egg whites to a cutting board.
4. Use a fork to mash the yolks into a fine powder, then add mayonnaise and mustard. Stir until well combined, then pour over the potatoes, along with the pepper, and toss to combine.
5. Chop the egg whites into small pieces.
6. Fold the egg white and bacon pieces into the creamy potatoes.
7. Chill for 2 hours. Stir before serving.
Helpful Tips for the Best Deviled Egg Potato Salad
- Use Yukon Gold potatoes for Deviled Egg Potato Salad: They stay tender without becoming mushy.
- Cool the potatoes before mixing: Helps the dressing stay creamy.
- Mash the yolks well: Creates a smooth dressing for Deviled Egg Potato Salad.
- Fold in the egg whites gently: Keeps the salad light and textured.
- Chill before serving: Gives Deviled Egg Potato Salad the best flavor.
Deviled Egg Potato Salad
Deviled Egg Potato Salad combines creamy potatoes with a rich mustard-mayo dressing, chopped eggs, and crispy bacon for a side dish that's comforting, flavorful, and impossible to resist.
Ingredients
- 2 pounds Yukon gold potatoes
- 6 hard boiled eggs
- 3/4 cups mayonnaise
- 2 tbsp cup mustard
- ¼ tsp pepper
- ¼ cup bacon pieces
Instructions
- Peel the potatoes and dice into small pieces. Add the potatoes to a large pot filled halfway with water and boil for about 10 minutes, until potatoes are tender. Drain into a colander in the sink and run under cold water to cool. Dump into a large bowl.
- Prepare your hard-boiled egg with whichever method you prefer. I like to boil for 10 minutes, then cover for 10, then run under cold water, then peel.
- Slice the hard boiled eggs in half, adding the cooked yolks to a medium bowl, and the cooked egg whites to a cutting board.
- Use a fork to mash the yolks into a fine powder, then add mayonnaise and mustard. Stir until well combined, then pour over the potatoes, along with the pepper, and toss to combine.
- Chop the egg whites into small pieces.
- Fold the egg white and bacon pieces into the creamy potatoes.
- Chill for 2 hours. Stir before serving.
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