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Deviled Egg Potato Salad

If you have tried my deviled egg recipe, you are going to love this!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Potatoes, Salad, Side
Servings: 10
Author: Sophie May

Ingredients

  • 3 lbs yukon gold or red potatoes cut into bite size pieces
  • 1 1/4 C mayo
  • 5 hard boiled eggs peeled and roughly chopped
  • 1/2 C yellow mustard
  • 1/4 C pickles chopped; I like Best Maid
  • 1/2 C scallions chopped
  • 1/2 C bacon cooked and chopped
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Place the diced potatoes in a large pot.
  • Cover completely with water until there is about an inch of water above the potatoes. Sprinkle a dash of salt in the water.
  • Bring the pot to a boil and let cook for 8-10 minutes, or until the potatoes can be pierced with a fork.
  • If you have not boiled your eggs, do so now. I cover my eggs with water and add a sprinkle of baking soda, bring them to a boil, and then turn the heat to low and let them cook for 15 minutes. Peel and then roughly chop them.
  • Add all your ingredients to a large bowl and combine. Slightly mashing some of the potatoes is fine, just not too much.
  • Cover the bowl and refrigerate for at least 4 hours. It is best served cold. ENJOY!