Print

Loaded Deviled Egg Potato Salad

loaded deviled egg potato salad - featured image
Print Recipe

A cozy, make-ahead potato salad that blends the creamy, tangy flavors of deviled eggs with tender potatoes and crispy bacon bits. Perfect as a comforting side dish that gets better the next day.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 large eggs, hard-boiled and peeled
  • 6 slices bacon, cooked crisp and crumbled
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 2 tablespoons sweet pickle relish
  • 1 stalk celery, finely diced
  • 2 tablespoons green onions, chopped
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika (optional for garnish)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until tender but still firm, about 12-15 minutes. Test by piercing with a fork—it should slide in easily but the potato shouldn’t fall apart. Drain and set aside to cool slightly.
  2. While potatoes cook, place eggs in a separate pot and cover with cold water. Bring to a gentle boil, then turn off the heat and cover the pot. Let eggs sit for 12 minutes. Transfer to an ice bath to cool, then peel carefully.
  3. Chop 4 eggs roughly and place in a medium bowl. Scoop out the yolks from the remaining 2 eggs into the bowl. Mash yolks with a fork, then stir in mayonnaise, Dijon mustard, white vinegar, and sweet pickle relish until smooth and creamy.
  4. Add the cooked potatoes, chopped eggs, crumbled bacon, diced celery, and green onions to the deviled egg mixture. Gently fold everything together, being careful not to mash the potatoes too much. Season with salt and pepper to taste.
  5. Transfer the potato salad to a serving bowl and cover. Refrigerate for at least 2 hours or overnight to let flavors meld. Just before serving, sprinkle smoked paprika on top for a pop of color and subtle smoky flavor.

Notes

Avoid overcooking potatoes to prevent mushiness. Peel eggs under running water to keep whites intact. Fold salad gently to maintain texture. Crisp bacon well but avoid burning. Make ahead and chill for best flavor. Add bacon just before serving leftovers to keep it crispy.

Nutrition

Keywords: potato salad, deviled egg, loaded potato salad, make-ahead, bacon, comfort food, easy side dish

Find it online: https://prismtaste.com/loaded-deviled-egg-potato-salad-recipe-easy-make-ahead-cozy-side-dish/