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