Description

Deviled Egg Potato Salad is a flavorful and comforting dish combining creamy plant-based mayo, smoky turkey bacon, vibrant deviled eggs, and fresh herbs. This colorful, tangy, and crunchy salad offers a fresh twist on a classic favorite, perfect for gatherings, picnics, or hearty meals.

Ingredients

Scale

Potatoes

1.5 pounds waxy potatoes (e.g., Yukon Gold), washed and cut into bite-sized pieces

Deviled Eggs

6 hard-boiled eggs
2 tablespoons plant-based mayo (natural)
1 teaspoon Dijon mustard (natural)
1 teaspoon apple cider vinegar (natural)
Salt and pepper, to taste

Other Ingredients

4 slices smoked turkey bacon, cooked crisp and chopped
1/2 cup celery, finely diced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Additional salt and pepper, to taste

Optional Garnishes

Paprika (natural), for sprinkling
Fresh dill, for topping
Thinly sliced green onions

Instructions

Prepare the potatoes: Start by washing and cutting the potatoes into bite-sized pieces. Boil them in salted water until tender but firm enough to hold their shape, about 10-15 minutes. Drain well and let them cool to room temperature.
Make the deviled egg mixture: While the potatoes are cooking, carefully peel the hard-boiled eggs, slice them in half, and separate yolks from whites. Mash the yolks with plant-based mayo (natural), Dijon mustard (natural), apple cider vinegar (natural), salt, and pepper until smooth and creamy.
Chop and combine: Dice the egg whites and smoked turkey bacon. Add these along with finely diced celery and freshly chopped herbs to a large mixing bowl containing the cooled potatoes.
Mix the salad: Fold in the deviled egg mixture gently to coat all ingredients without mashing the potatoes. Taste and adjust seasonings, adding a little more apple cider vinegar (natural) or salt if needed.
Chill and serve: Cover the salad and refrigerate for at least an hour to let the flavors meld together beautifully. Serve chilled and enjoy the delightful contrast of creamy, smoky, and fresh flavors.

Notes

Do not overcook potatoes; slightly firm potatoes maintain the salad’s texture best.
Refrigerating the salad for a few hours enhances flavor harmony.
Cook smoked turkey bacon until crispy and drain excess fat for the best crunch.
Chop fresh herbs just before mixing to keep their vibrant flavor and color.
Adjust the amount of plant-based mayo (natural) depending on your desired creaminess level.

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

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 420mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 8g
Cholesterol: 110mg

Keywords: Deviled egg potato salad, potato salad, deviled eggs, smoked turkey bacon, plant-based mayo, picnic salad