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Creamy Deviled Egg Potato Salad with Bacon and Herbs

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A creamy, tangy potato salad featuring deviled eggs, smoky bacon, and fresh herbs, perfect for summer parties and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon kosher salt (for boiling potatoes)
  • 6 large eggs, hard-boiled and peeled
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Freshly ground black pepper, to taste
  • 6 slices bacon, cooked crisp and crumbled
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely sliced
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 celery stalk, finely diced (optional)
  • ½ small red onion, finely chopped (optional)

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water, add 1 teaspoon kosher salt, and bring to a boil. Cook for about 12-15 minutes or until potatoes are fork-tender but still firm. Drain well and set aside to cool slightly.
  2. While potatoes are boiling, place the eggs in a separate pot, cover with water, and bring to a boil. Once boiling, turn off heat and cover pot. Let eggs sit for 10-12 minutes. Drain and transfer eggs to an ice bath to cool completely. Peel and set aside.
  3. Slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks into a medium bowl. Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, and a few grinds of black pepper. Stir to combine until creamy and well-blended.
  4. Finely dice the egg whites and set aside for folding into the salad.
  5. In a skillet over medium heat, cook the bacon slices until crisp. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces.
  6. In a large bowl, gently fold the cooled potatoes, chopped egg whites, crumbled bacon, and fresh herbs (parsley, chives, and dill). Add optional diced celery and red onion if using. Pour the creamy deviled egg dressing over the top, and fold everything together carefully, so potatoes don’t break up but everything is coated evenly.
  7. Cover the bowl and refrigerate for at least 1 hour before serving to let flavors meld. Taste and adjust seasoning with salt and pepper if needed.

Notes

Do not overcook potatoes to avoid mushy texture. Use an ice bath for eggs to make peeling easier. Fold ingredients gently to keep salad texture intact. Bacon should be cooked crisp but not burnt. Salad tastes better after chilling for several hours or overnight. Optional additions like celery and red onion add crunch and sharpness. Variations include swapping potatoes for cauliflower for low-carb, or omitting bacon for vegetarian versions.

Nutrition

Keywords: potato salad, deviled egg, bacon, herbs, summer party, creamy potato salad, picnic side dish, easy potato salad

Find it online: https://juliamadeit.com/creamy-deviled-egg-potato-salad-with-bacon-and-herbs-recipe-easy-and-perfect-for-summer-parties/