Deviled Egg Potato Salad
This Deviled Egg Potato Salad is a creamy, comforting side dish made with soft, tender Yukon gold potatoes with chopped hard-boiled eggs, all coated in a rich, tangy dressing inspired by classic deviled eggs.
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Ingredients
- 2 pounds Yukon gold potatoes
- 6 hard boiled eggs
- 3/4 cup mayonnaise
- 2 tbsp mustard
- 1/4 tsp pepper
- 1/4 cup bacon pieces
Instructions
- Peel the potatoes, and dice into small pieces.
- Add the potatoes to a large pot filled halfway with water and boil for about 10 minutes, until potatoes are tender.
- Drain into a colander in the sink and run under cold water to cool. Dump into a large bowl.
- Prepare your hard boiled egg with whichever method you prefer. I like to boil for 10 minutes then cover for 10, then run under cold water, then peel.
- Slice the hard boiled eggs in half, adding the cooked yolks to a medium bowl, and the cooked egg whites to a cutting board.
- Use a fork to mash the yolks into a fine powder, then add mayonnaise and mustard. Stir until well combined, then pour over the potatoes, along with the pepper, and toss to combine.
- Chop the egg whites into small pieces.
- Fold the egg white and bacon pieces into the creamy potatoes.
- Chill for 2 hours. Stir before serving.
Servings: 4
Calories: 380kcal