Print

Creamy Deviled Egg Potato Salad with Bacon Crumbles

creamy deviled egg potato salad - featured image
Print Recipe

A creamy, tangy potato salad with deviled egg dressing and crispy bacon crumbles, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 2 pounds Yukon gold potatoes, peeled and cubed
  • 6 large eggs, hard-boiled and peeled
  • 6 slices thick-cut bacon
  • 3 celery stalks, finely chopped
  • 1/2 small red onion, finely diced
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place peeled and cubed Yukon gold potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Cook for 12-15 minutes or until tender but not falling apart. Drain and set aside to cool slightly.
  2. In the same pot or a separate saucepan, add 6 large eggs and cover with cold water. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Remove from heat, transfer eggs to a bowl of ice water for 5 minutes, then peel and chop roughly.
  3. Cook 6 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and cool, then crumble into small pieces.
  4. In a medium bowl, mash half the chopped hard-boiled eggs with mayonnaise, Dijon mustard, apple cider vinegar, sugar, and smoked paprika. Stir until smooth but still slightly chunky. Season with salt and pepper to taste.
  5. In a large bowl, gently fold the cooked potatoes, remaining chopped eggs, crumbled bacon, finely diced celery, and red onion into the deviled egg dressing. Mix carefully to avoid breaking up the potatoes too much.
  6. Cover the potato salad and refrigerate for at least 1 hour to let flavors marry. Before serving, taste and adjust salt and pepper if needed. Garnish with a sprinkle of smoked paprika or fresh chives if desired.

Notes

Avoid over-mashing the potatoes to keep a mix of smooth and chunky textures. Letting the salad chill overnight improves flavor. Cook bacon slowly over medium heat for crispiness and drain on paper towels to avoid greasiness. Adjust seasoning after chilling as flavors mellow over time.

Nutrition

Keywords: potato salad, deviled egg, bacon, summer BBQ, picnic, creamy potato salad, easy potato salad

Find it online: https://flurpchef.com/creamy-deviled-egg-potato-salad-with-bacon-crumbles-easy-recipe-for-perfect-summer-bbq/