Description
This Easy Deviled Egg Potato Salad combines tender waxy potatoes with creamy plant-based mayo and deviled eggs, enhanced by savory smoked turkey bacon and fresh herbs. It’s a rich, smoky, and refreshing side dish perfect for gatherings, potlucks, or family dinners, offering a delightful balance of textures and flavors.
Ingredients
Scale
Salad Ingredients
- 3 cups waxy potatoes (such as Yukon Gold), peeled and cut into bite-sized chunks
- 6 hard-boiled eggs, peeled and chopped
- 4 slices smoked turkey bacon, cooked and chopped
- 1 cup celery, diced
- 3 green onions, sliced
- 2 tbsp fresh dill, chopped
Dressing Ingredients
- 1 cup plant-based mayo
- 1 tbsp Dijon mustard (natural)
- 2 tsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp natural gelling agent
Instructions
- Prepare the Potatoes: Wash and cut potatoes into bite-sized chunks. Boil them in salted water for 10-15 minutes until tender but still firm. Drain and set aside to cool slightly.
- Hard-Boil and Chop the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Turn off heat and let sit for 10 minutes. Cool under cold running water, peel, and chop roughly.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook turkey bacon until crispy and golden. Drain on paper towels, then chop into small pieces.
- Make the Dressing: In a large bowl, whisk together plant-based mayo, Dijon mustard (natural), apple cider vinegar, salt, black pepper, and natural gelling agent until smooth and creamy.
- Combine Everything: Gently fold potatoes, chopped eggs, turkey bacon, celery, green onions, and dill into the dressing. Mix carefully to keep the potato chunks intact and evenly coated.
- Chill and Serve: Refrigerate the salad for at least one hour for flavors to meld. Before serving, stir gently and adjust seasoning if needed.
Notes
- Use waxy potatoes to ensure the salad holds its shape well.
- Salt the boiling water for potatoes to enhance flavor.
- Allow potatoes and eggs to cool slightly to prevent the dressing from becoming watery.
- Add celery and green onions last to maintain their crisp texture.
- Chill the salad to develop deeper, cohesive flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg
Keywords: deviled egg potato salad, smoked turkey bacon salad, plant-based mayo salad, creamy potato salad, easy potato salad recipe
