Description
This Deviled Egg Potato Salad is a creamy, flavorful side dish combining perfectly boiled eggs, tender waxy potatoes, smoky turkey bacon, and a tangy dressing made with plant-based mayo and Dijon mustard. Easy to prepare and versatile, it is ideal for family dinners, picnics, or any occasion that welcomes a classic salad with a delicious twist.
Ingredients
Scale
Potatoes and Eggs
- 1.5 lbs waxy or new potatoes, washed and cut into bite-sized chunks
- 6 large eggs, hard-boiled and roughly chopped
Protein and Crunch
- 6 slices smoked turkey bacon, cooked crisp and crumbled
- 2 stalks celery, diced
- 3 green onions, thinly sliced
Dressing
- 1/2 cup plant-based mayo (natural)
- 1 tablespoon Dijon mustard (natural)
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Potatoes: Wash and cut the potatoes into bite-sized chunks. Boil them in salted water until tender but still firm, about 10-15 minutes. Drain and set aside to cool.
- Boil and Peel the Eggs: Place eggs in a pot covered with water. Bring to a gentle boil, then simmer for 10 minutes. Cool eggs in cold water before peeling. Chop roughly and set aside.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until crisp. Remove from heat and crumble into small pieces.
- Mix the Dressing: In a bowl, whisk together plant-based mayo (natural), Dijon mustard (natural), apple cider vinegar, salt, and pepper until smooth and balanced.
- Combine and Toss: In a large mixing bowl, combine cooled potatoes, chopped eggs, crumbled turkey bacon, sliced green onions, and diced celery. Pour the dressing over the mixture and gently fold everything until evenly coated.
- Chill Before Serving: Refrigerate the salad for at least one hour to allow flavors to meld. Stir gently before serving to refresh the texture.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes to maintain shape.
- Gently fold ingredients to avoid breaking potatoes.
- Season gradually with salt and pepper, tasting as you go.
- Chill for at least one hour for best flavor development.
- Cool boiled eggs quickly in cold water to avoid discoloration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 140 mg
Keywords: Deviled Egg Potato Salad, plant-based mayo salad, smoked turkey bacon salad, creamy potato salad, picnic salad, easy potato salad
