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Deviled Egg Potato Salad

Deviled Egg Potato Salad

  • Author: Marcus
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Elevate your classic potato salad with this Easy Deviled Egg Potato Salad featuring creamy plant-based mayo, smoky turkey bacon, and a tangy apple cider vinegar dressing. Perfectly balanced with flavors and textures, this salad is ideal for picnics, potlucks, and flavorful side dishes.

Ingredients

Scale

Potatoes and Eggs

  • 1.5 pounds Yukon gold potatoes, washed and chopped into bite-sized pieces
  • 6 hard-boiled eggs, peeled and coarsely chopped

Protein and Crunch

  • 4 slices smoked turkey bacon, pan-fried until crisp and crumbled
  • 2 celery stalks, finely chopped
  • 2 green onions, thinly sliced

Dressing

  • 3/4 cup plant-based mayo
  • 2 tablespoons apple cider vinegar (natural)
  • 1 tablespoon Dijon mustard (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Herbs and Garnish

  • 2 tablespoons fresh dill, chopped
  • Extra fresh dill and green onions for garnish

Instructions

  1. Cook the Potatoes: Wash and chop Yukon gold potatoes into bite-sized pieces. Place in a pot of salted water and boil until tender but still firm, approximately 10 to 12 minutes. Drain and let cool slightly to maintain their shape in the salad.
  2. Prepare the Eggs and Bacon: Hard-boil the eggs for about 9 to 10 minutes until the yolks are set yet creamy. Cool, peel, and chop coarsely. Pan-fry smoked turkey bacon slices in a hot skillet without oil until crispy. Crumble and set aside.
  3. Mix the Dressing: In a bowl, whisk together plant-based mayo, apple cider vinegar (natural), Dijon mustard (natural), salt, and pepper until smooth and well combined to create a tangy creamy dressing.
  4. Combine the Ingredients: In a large mixing bowl, gently fold together the cooked potatoes, chopped eggs, celery, fresh dill, green onions, and crumbled turkey bacon. Pour the dressing over the mixture and toss carefully to coat evenly without breaking the potatoes.
  5. Chill and Serve: Refrigerate the potato salad for at least one hour before serving to allow the flavors to meld and enhance the taste. Garnish with extra chopped dill and green onions as desired.

Notes

  • Use Yukon gold or red potatoes for the best texture that remains firm and does not fall apart.
  • Gently fold ingredients to keep the salad chunky and visually appealing without overmixing.
  • Adjust the dressing acidity by adding more apple cider vinegar if a tangier flavor is preferred.
  • Fresh dill and green onions greatly enhance the flavor brightness.
  • Serve the salad chilled for a more refreshing taste.
  • Store leftovers in an airtight container refrigerated for up to 3 days; stir gently before serving as separation may occur.
  • Freezing is not recommended to preserve texture and quality.
  • This dish is best served cold or at room temperature; let it sit out for about 20 minutes after refrigeration for softer flavors.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Boiling, Pan-frying, Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 155mg

Keywords: Deviled Egg Potato Salad, Potato Salad, Turkey Bacon Salad, Plant-based Mayo Salad, Picnic Side Dish, Creamy Potato Salad

Find it online: https://tastysoulkitchen.com/deviled-egg-potato-salad/