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Deviled Egg Potato Salad With Bacon

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Ingredients

Adjust Servings:
1 1/2 lbs of baby yellow potatoes, cut into halves
6 hard-boiled eggs
8 slices bacon, fully cooked and crumbled
1 cup mayonnaise (more or less to taste, used about 1 1/2 cups)
1 tablespoon mustard
granulated garlic
granulated onion
salt and pepper
4 pickles, cut into small pieces
1 1/2 teaspoons lemon juice
1 tablespoon pickle juice (from jar)

Nutritional information

546.9
Calories
316 g
Calories From Fat
35.2 g
Total Fat
7.8 g
Saturated Fat
305.9 mg
Cholesterol
1282.6 mg
Sodium
43.8 g
Carbs
4.9 g
Dietary Fiber
7.5 g
Sugars
15.2 g
Protein
221g
Serving Size

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Deviled Egg Potato Salad With Bacon

Features:
  • Gluten Free
Cuisine:

It tastes amazing! It tastes like a cross between the best egg salad you've ever had and the best potato salad.

  • 60 min
  • Serves 4
  • Easy

Ingredients

Directions

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Deviled Egg Potato Salad With Bacon, 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! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!, It tastes amazing! It tastes like a cross between the best egg salad you’ve ever had and the best potato salad , I wasnt sure what type of pickles to use (sweet or dill), so used 2T sweet pickle relish instead use spicy brown mustard It turned out great! My husband loved it! So easy to make


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Steps

1
Done

Cut Potatoes Into Halves and Boil Until Almost Done (don't Want Them to Fall Apart). Drain Potatoes.

2
Done

Put Potatoes Into Medium Size Bowl. While They Are Still Warm, Add Salt and Pepper and the Granulated Garlic and Onion (however Much You Prefer For Taste) and Lemon Juice and Toss Potatoes. Set Aside.

3
Done

Cut Hard Boiled Eggs in Half and Take the Yoke Out and Set Aside in a Small Bowl. Cut the Whites in Little Chunks and Add to Bowl With the Potatoes.

4
Done

Cut Pickles Into Pieces (as Small or Big as You Prefer) and Add to Potatoes.

5
Done

Use Fork and Smoosh the Yokes Until You Have Gotten Most of the Lumps Out. Add the Mayo, Mustard, Some More Granulated Garlic and Onion (easy on Both of These as to not Overpower the End Flavor), Pickle Juice and Pepper. Mix All Together in Small Bowl.

6
Done

Add Yoke/Mayo Mixture to Potatoes. Mix Well.

7
Done

Add the Cooked and Crumbled Bacon and Toss Lightly.

8
Done

Cover and Chill (or Eat Right Away If You Cant Wait Like I Did!) :-).

9
Done

It's Also Very Good With the Pre-Cubed Pre-Cooked Grilled Chicken Pieces You Can Buy at the Store.

10
Done

the Best Way to Serve This Potato Salad Is Chilled but I Took a Taste and Couldn't Wait to Eat It and It Was Still Very Good Right After It Was Made! I Hope You Enjoy! Please Let Me Know If You Like It!

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Landon Rivera

Taco titan creating unique and flavorful fillings for his dishes.

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