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Creamy Classic Deviled Egg Potato Salad with Crispy Bacon

creamy classic deviled egg potato salad - featured image
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A rich and tangy potato salad featuring a creamy deviled egg dressing and crispy bacon, perfect for potlucks and family dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 6 large eggs, hard-boiled and peeled
  • 6 slices bacon, cooked until crispy and crumbled
  • ½ cup mayonnaise (full-fat preferred)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sweet pickle relish (optional)
  • ½ cup finely diced celery
  • ¼ cup thinly sliced green onions
  • Salt and freshly ground black pepper, to taste
  • Pinch of smoked paprika, for garnish

Instructions

  1. Place potato chunks in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly.
  2. Place eggs in a separate pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Transfer eggs to an ice bath to cool, then peel and finely chop.
  3. While potatoes and eggs cook, fry bacon slices in a skillet over medium heat until crispy (about 8-10 minutes). Transfer to paper towels to drain and crumble once cool.
  4. In a medium bowl, mash 4 chopped hard-boiled eggs with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, salt, and pepper. Mix until smooth but still a little chunky.
  5. In a large bowl, gently fold cooled potatoes, finely chopped celery, green onions, and the remaining 2 chopped eggs with the dressing. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
  6. Sprinkle crispy bacon and a pinch of smoked paprika over the top. Cover and refrigerate for at least 1 hour to let flavors meld.
  7. Bring to room temperature before serving or serve chilled, depending on preference.

Notes

Use waxy potatoes like Yukon Gold to hold shape better. Avoid overboiling potatoes to prevent mushiness. Chill salad for at least 1 hour for best flavor. Cook bacon low and slow for maximum crispness. If salad feels dry, add a tablespoon of mayonnaise or a splash of vinegar. For vegetarian option, omit bacon and add smoked paprika plus extra green onions.

Nutrition

Keywords: potato salad, deviled egg dressing, crispy bacon, picnic, barbecue, creamy potato salad, classic potato salad

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