Deviled Egg Potato Salad

Amanda’s deviled egg potato salad is everything you love about classic deviled eggs, turned into a hearty, crowd pleasing side dish. Tender red potatoes, crispy bacon, and chopped egg whites get folded into a rich, tangy deviled yolk dressing that’s packed with mustard, paprika, dill relish, and just the right amount of garlic. It’s bold, creamy, and nostalgic — the kind of family recipe that shows up at every cookout because everyone asks for it. Perfect with barbecue pulled pork, oven roasted chicken, or any night you want a comforting, low effort side that tastes like home.

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All nutrition facts are AI generated and approximate.

Ingredients

• 12 red potatoes, peeled
• 6 slices bacon, cooked crispy
• 6 boiled eggs
  • Yolks: crushed with a fork for the sauce
  • Whites: chopped for the salad
• ½ cup chopped green onions
• ¼ cup dill relish
• ¾ cup mayonnaise
• ½ cup mustard
• 1 tsp paprika
• 2 tsp salt
• 1 Tbs garlic powder

Directions

1. Cook the potatoes. Peel and boil potatoes until tender but not falling apart. Drain and cool completely.
2. Prepare the eggs. Boil eggs, then separate yolks and whites. Crush yolks with a fork in a small bowl. Chop whites and set aside.
3. Make the deviled egg sauce. In the bowl with the crushed yolks, stir in mayonnaise, mustard, dill relish, paprika, salt, and garlic powder until smooth.
4. Combine the salad. In a large bowl, gently fold together cooled potatoes, chopped egg whites, crispy bacon pieces, and green onions.
5. Add the sauce. Pour the deviled egg sauce over the potato mixture and fold gently until everything is coated.
6. Chill. Refrigerate at least 1 hour before serving so flavors meld.

Notes

• Cooling the potatoes fully keeps the salad from turning mushy.
• You can add more mustard or relish depending on how “deviled” you like it.
• Paprika on top before serving gives it that classic deviled egg look.

Why This Works

• Deviled egg base = instant flavor: Crushing the yolks into the sauce gives you that classic deviled egg richness throughout the whole salad instead of just in bites.
• Mustard + mayo balance: The combo creates a creamy, tangy dressing that clings perfectly to potatoes without turning runny.
• Dill relish for brightness: A little acidity cuts through the richness and keeps the salad from tasting heavy.
• Paprika + garlic powder: These add warmth and depth, rounding out the deviled egg flavor profile.
• Green onions + bacon: Fresh bite and salty crunch keep every forkful interesting.
• Cooling the potatoes: Mixing the sauce into cooled potatoes prevents them from breaking down, giving you a structured, scoopable salad instead of mashed potatoes.