Description

Deviled Egg Potato Salad is a fresh and creamy summer side dish combining tender Yukon gold potatoes, deviled eggs with a spiced filling, smoky turkey bacon, fresh herbs, and a tangy plant-based mayonnaise dressing. Perfectly balanced with crunchy celery and green onions, this salad is ideal for picnics, barbecues, and outdoor gatherings. Its vibrant flavors and satisfying texture make it a go-to recipe for effortless entertaining.

Ingredients

Scale

Potatoes and Eggs

1.5 pounds Yukon gold potatoes
6 hard-boiled eggs

Deviled Egg Filling

6 tablespoons plant-based mayonnaise
1 teaspoon Dijon mustard (natural)
1 teaspoon apple cider vinegar (natural)
Salt, to taste
Freshly ground black pepper, to taste

Salad Add-ins

4 slices smoked turkey bacon, chopped
1/2 cup celery, finely diced
3 green onions, thinly sliced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped

Instructions

Prepare the potatoes: Wash the Yukon gold potatoes thoroughly. Boil them in salted water for 15-20 minutes until tender but firm enough to hold their shape. Drain and allow to cool completely, then chop into bite-sized pieces.
Make the deviled eggs: Peel the hard-boiled eggs and slice them in half. Remove the yolks and place them in a bowl. Mash the yolks with plant-based mayonnaise, Dijon mustard (natural), apple cider vinegar (natural), salt, and freshly ground black pepper until smooth and creamy.
Combine the salad ingredients: In a large bowl, mix the diced potatoes, deviled egg filling, chopped smoked turkey bacon, finely diced celery, green onions, and fresh herbs. Gently fold together to maintain texture.
Adjust seasoning and chill: Taste the salad and add more salt, pepper, or a splash of apple cider vinegar (natural) if desired. Cover and refrigerate for at least 1 hour to let the flavors meld and chill before serving.

Notes

Use room-temperature potatoes to keep the filling creamy but firm.
Gently fold ingredients to maintain some chunkiness and visual appeal.
Chill the salad to develop flavors and enhance taste.
Make the deviled eggs up to a day in advance to save time.
Add toasted nuts or seeds for extra texture if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 320mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 8g
Cholesterol: 110mg

Keywords: Deviled Egg Potato Salad, summer salad, picnic salad, creamy potato salad, smoky bacon salad, plant-based mayonnaise salad