Deviled egg potato salad with bacon. The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop! I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! Bacon deviled egg potato salad is an incredibly good recipe that tastes just like a combination of deviled eggs and rich potato salad.

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This deviled egg potato salad recipe has all the tangy, creamy flavors of deviled eggs in a classic potato salad. Spicy, creamy, tangy, and even a bit sweet, this is truly the BEST potato salad EVER and one you'll be making again and again. First, let's talk about the basic potato salad ingredients of a. You can cook Deviled egg potato salad with bacon using 9 ingredients or deficient. Here is how you cook that.

The main ingredient Deviled egg potato salad with bacon

Provide 4 of large red skin potatoes.
You need 4 of hard boiled eggs.
Provide 1 cup of mayo.
You need 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).
You need 1 tablespoon of paprika.
Prepare 1 teaspoon of salt.
You need 1/2 teaspoon of pepper.
Prepare 3 tablespoon of salt for cooking the potatoes.

Read On → How Far in Advance to Make Potato Salad. Potato salad can be made a full day ahead as long as it is kept in the refrigerator. As with any mayonnaise-based dish from a classic macaroni salad to an egg salad, keep it cold as possible (and never in ths sun). If you are serving deviled egg potato salad on a buffet, place the bowl of salad in another bowl (or casserole dish) with ice in it to keep.

These recipes cook in about 70 minutes from start up to finish, and 6 moves. Get ready to comply these recipes to get you by means of a engaged back-to-school monsoon!. Here guides how you achieve it.

Deviled egg potato salad with bacon guide

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..

How to Make Deviled Eggs with Bacon. Bring the water to a boil. Place potatoes in a medium saucepan; cover with cold salted water. Combine mayonnaise and mustard in a bowl. Deviled Egg Potato Salad is a southern classic made with simple ingredients that combines two cookout favorites into one creamy, tangy, tasty dish.