Deviled egg potato salad with bacon. While the potatoes are cooking, remove the egg yolks from the hard-cooked eggs and place them in a large bowl. Chop the egg whites and add to the salad, along with the celery, green onions, and bacon. Put potatoes into medium size bowl.

Deviled Egg Potato Salad is a southern classic made with simple ingredients that combines two cookout favorites into one creamy, tangy, tasty dish. Potatoes and eggs, mixed with a creamy, tangy mayo-based dressing. Classic, simple, and perfect for summer! To cook Deviled egg potato salad with bacon you need 9 ingredients and just 6 steps. Here is how you cook that.

Ingredients

You need 4 of large red skin potatoes.
It's 4 of hard boiled eggs.
You need 1 cup of mayo.
Prepare 2 tablespoons of mustard (start there and add to taste from there).
Prepare 4 strips of bacon (all I had left. most definitely add more if you love bacon like I do).
Prepare 1 tablespoon of paprika.
Prepare 1 teaspoon of salt.
It's 1/2 teaspoon of pepper.
Prepare 3 tablespoon of salt for cooking the potatoes.

What's In Deviled Egg Potato Salad? I made Bacon Jalapeno Deviled Eggs a few weeks ago, and it hit me that this would be great as a Deviled Egg Potato Salad. Typically I do a mayo I didn't chill the potatoes, so basically as I mixed everything together it slowly became mashed potato salad. In general, waxy potatoes are the best potatoes for potato salad because they keep their shape after they have been boiled and don't fall apart.

Deviled egg potato salad with bacon method

Cook potatoes whole skin on in a pot with salt until tender when fork is inserted. Mine took about 20 minutes. Drain and let cool enough to handle to peal them. Once peeled let them cool to close to room temp so they don't fall apart when you slice them. When they are cool cut them in half length wise then the halves cut them length wise again. Then slice them in about 1/4 to 1/2 inch slices. You want them a little thicker to keep them from mashing when you mix it all up.
Cut up the bacon in small chunks and fry it up nice and brown and set aside.
Cook your eggs. Put them in a pot and add salt to make them easier to peel. Add water and cook on stove. Once they start boiling set timer to 10 minutes. After 10 minutes pull them off and let them rinse under cold water for 5 minutes. Peel and dice them up. (tip. The more salt the easier it is to peel the shell off. The salt will not soak into the shell so don't worry about that).
In a bowl add the eggs, mayo, mustard, paprika, and pepper and mix it up real good. It's going to be a bit thin. You want that. Now try the mix and add more mayo or mustard to your preferred taste..
Once you have the mix the way you like add the bacon and mix it in. Them dump it on the potatoes in a large bowl and carefully stir it all together being careful not to break the potatoes down too much..
Cover and set in fridge for a couple hours to let the flavors blend and it all to cool off nicely..

So it stands to reason that Deviled Egg Potato Salad is better with bacon. And yes, yes, yes… so true! That wooden spoon in the photo had to be. Learn how to make Deviled Egg Potato Salad that combines two classic favorites into one rich and tasty side dish that is perfect for Easter, summer potlucks. Deviled Egg Potato Salad combines two classic favorites into one rich and tasty side dish that is perfect for Easter, summer potlucks and barbecues!