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–+ servings
white bowl with Deviled Egg Potato Salad garnished with fresh dill
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3.95 from 18 votes

Best Deviled Egg Potato Salad Recipe

Deviled Egg Potato Salad - delicious combination of TWO summer favorites - potato salad and deviled eggs in one crowd pleasing side dish!
Course: Side Dish
Cuisine: American
Keyword: deviled egg potato salad, potato salad, deviled eggs, old fashioned potato salad, best potato salad, potato salad recipe
Servings: 6
Calories:

Ingredients

  • 2 pounds yukon gold potatoes
  • 2 large eggs hard boiled
  • 1/2 cup onion finely chopped
  • 1/3 cup celery finely chopped
  • 1 1/2 cups mayonnaise Hellman's recommended
  • 1 1/2 tablespoons yellow mustard ballpark/hot dog style mustard
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon dry
  • 1/2 teaspoon fresh dill removed from stem and finely chopped
  • 3 slices bacon cooked to crisp and crumbled

Instructions

  • Cut potatoes into large cubes. Cook with skins on in salted boiling water. Drain and set aside
    Hard boil eggs. Cool potatoes and eggs to room temperature.
    Cook bacon to crisp. Crumble and set aside.
  • Finely chop the onion and celery. Add to a large bowl.
  • Dice cooked potatoes into bite-size or small pieces. Add to bowl (I leave the skins on about half of the potatoes).
  • Add crumbled egg yolks and diced egg whites to the bowl. Stir in mayonnaise, dill, salt, black pepper, yellow mustard and ground mustard.
  • Vigorously blend the potato salad, allowing some of the potatoes to mash the once it's combined, add crumbled bacon and give is another good stir.
    Taste and adjust for salt.
    Refrigerate at least 1 hour up to overnight before eating.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg