Description
This Easy Deviled Egg Potato Salad is a creamy, tangy, and smoky side dish featuring tender baby potatoes, chopped hard-boiled eggs, crispy smoked turkey bacon, and a flavorful dressing made with plant-based mayonnaise, Dijon mustard (natural), and apple cider vinegar. Perfect for picnics, potlucks, or family meals, it offers quick preparation and versatile serving options that everyone will love.
Ingredients
Scale
Potatoes and Eggs
- 1 1/2 pounds baby potatoes, scrubbed
- 4 large eggs, hard-boiled and chopped
Bacon
- 4 slices smoked turkey bacon, cooked until crispy and chopped
Dressing
- 1/2 cup plant-based mayonnaise
- 1 tablespoon Dijon mustard (natural)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Herbs
- 1/2 cup celery, diced
- 1/4 cup green onions, sliced
- 2 tablespoons fresh dill, chopped
Instructions
- Cook the potatoes: Scrub the baby potatoes thoroughly and boil them in salted water for about 15 minutes or until tender but still firm. Drain and allow them to cool slightly for easy handling.
- Prepare the eggs and bacon: Hard-boil the eggs, peel them, and chop into bite-sized pieces. Cook the smoked turkey bacon until crispy and crumble or chop into small pieces for added smoky crunch.
- Mix the dressing: In a medium bowl, whisk together the plant-based mayonnaise, Dijon mustard (natural), apple cider vinegar, salt, and black pepper until you achieve a creamy, tangy dressing that will bring all the flavors together.
- Combine all ingredients: Gently fold the cooked potatoes, chopped eggs, bacon, diced celery, sliced green onions, and fresh dill into the dressing. Stir carefully to coat everything evenly while keeping the potato pieces intact.
- Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled for the best refreshing taste and texture.
Notes
- Choose similarly sized baby potatoes to ensure even cooking.
- Stir gently to prevent the potatoes from mashing and maintain texture.
- Chill eggs and bacon before mixing to keep the salad temperature balanced.
- Taste the dressing and add more apple cider vinegar if a tangier flavor is desired.
- The salad tastes best after resting overnight but can be served after 30 minutes chilling time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
Keywords: deviled egg potato salad, creamy potato salad, smoked turkey bacon salad, plant-based mayonnaise salad, easy potato salad, picnic side dish
