Bacon Deviled Egg Potato Salad

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 08/6/21
Bacon Deviled Egg Potato Salad

The Spruce / Maxwell Cozzi

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
403 Calories
22g Fat
43g Carbs
10g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 403
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 22%
Cholesterol 139mg 46%
Sodium 419mg 18%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 18%
Protein 10g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bacon deviled egg potato salad is an incredibly good recipe that tastes just like a combination of deviled eggs and rich potato salad. And it really does taste like deviled eggs!

Serve this recipe alongside barbecued ribs or grilled burgers or steak for a summer cookout.

Ingredients

  • 5 pounds red round potatoes
  • 6 eggs (hard cooked, cut in half)
  • 1 cup mayonnaise
  • 1/2 cup Miracle Whip salad dressing
  • 1/4 cup yellow mustard
  • 1/3 cup milk
  • 1 cup celery (thinly sliced)
  • 1/3 cup green onions (sliced)
  • 6 slices bacon (cooked crisp and crumbled)

Steps to Make It

  1. Gather the ingredients.

    Bacon Deviled Egg Potato Salad ingredients

    The Spruce / Maxwell Cozzi

  2. Bring a large pot of salted water to a boil over high heat.

    pot with water

    The Spruce / Maxwell Cozzi

  3. Add the potatoes and boil until tender, about 20 to 30 minutes. Check the potatoes constantly at 20 minutes. When you can stick a fork into the potato easily and it almost slides off the fork, the potato is done.

    potatoes in a pot with water

    The Spruce / Maxwell Cozzi

  4. Place the cooked potatoes on a wire rack until cool enough to handle. Don't let the potatoes cool completely because if they are still warm when they are put into the dressing, they will absorb more flavor.

    potatoes on a cooling rack

    The Spruce / Maxwell Cozzi

  5. While the potatoes are cooking, remove the egg yolks from the hard-cooked eggs and place them in a large bowl.

    egg yolks in a bowl

    The Spruce / Maxwell Cozzi

  6. Mash the yolks using the back of a fork or a potato masher until they are smooth.

    mashed egg yolks in a bowl

    The Spruce / Maxwell Cozzi

  7. Then gradually add about 1/3 cup of the mayonnaise, mixing with the back of a spoon until the dressing is very smooth.

    egg yolk and mayo mixture in a bowl

    The Spruce / Maxwell Cozzi

  8. Then beat in all of the remaining mayonnaise, the Miracle Whip, mustard, and milk.

    add the mayonnaise, the Miracle Whip, mustard, and milk to the bowl

    The Spruce / Maxwell Cozzi

  9. When the potatoes are cool enough to handle but still warm, peel them and cut them into cubes.

    cut potatoes in a bowl

    The Spruce / Maxwell Cozzi

  10. Mix the cubed potatoes into the dressing as you work.

    Mix the cubed potatoes into the dressing

    The Spruce / Maxwell Cozzi

  11. Chop the egg whites and add to the salad, along with the celery, green onions, and bacon. Mix gently but thoroughly.

    Chop the egg whites and add to the salad, along with the celery, green onions, and bacon

    The Spruce / Maxwell Cozzi

  12. Cover and chill for at least 4 to 5 hours before serving.

    Bacon Deviled Egg Potato Salad in a bowl covered with plastic wrap

    The Spruce / Maxwell Cozzi

Tips

  • While boiling the potatoes, keep in mind that the potatoes won't be all the same size, check them occasionally. You'll remove the smaller potatoes first.
  • Be sure to use Miracle Whip, as this ingredient is slightly sweeter than mayonnaise and really adds a nice tang to the recipe.