Deviled Egg Potato Salad with Bacon
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad The pickles and bacon sound like they wouldnt taste right together but trust me they really make this salad pop
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad The pickles and bacon sound like they wouldnt taste right together but trust me they really make this salad pop
- salt and pepper
- 1 tablespoon mustard
- 1 1/2 teaspoons lemon juice
- 6 hard-boiled eggs
- 1 1/2 lbs of baby yellow potatoes cut into halves
- 8 slices bacon fully cooked and crumbled
- 1 cup mayonnaise (more or less to taste i used about 1 1/2 cups)
- granulated garlic
- granulated onion
- 4 small pieces
- 1 tablespoon pickle juice (from jar)
- Carbohydrate 5.91865115794067 g
- Cholesterol 355.849621190309 mg
- Fat 33.2346804181172 g
- Fiber 0.457187487261677 g
- Protein 16.6417069606469 g
- Saturated Fat 10.8147776104049 g
- Serving Size 1 1 -6 serving(s) (311g)
- Sodium 620.535534146665 mg
- Sugar 5.46146367067899 g
- Trans Fat 4.17470057105769 g
- Calories 393 calories
Step-by-step
- Cut potatoes into halves and boil until almost done (don't want them to fall apart).
- Drain potatoes.
- Put potatoes into a medium-size bowl.
- While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes.
- Set aside.
- Cut hard-boiled eggs in half and take the yolk out and set aside in a small bowl.
- Cut the whites in little chunks and add to the bowl with the potatoes.
- Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
- Use a fork and smoosh the yolks until you have gotten most of the lumps out.
- Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice, and pepper.
- Mix all together in a small bowl.
- Add yolk/mayo mixture to potatoes.
- Mix well.
- Add the cooked and crumbled bacon and toss lightly.
- Cover and chill (or eat right away if you can't wait!).
My Unexpectedly Delicious Potato Salad Adventure
As a busy working mom, I don't always have a lot of time to spend in the kitchen. But when I do, I love to experiment with new recipes, often blending elements from different sources to create something unique. This Deviled Egg Potato Salad with Bacon is a perfect example of that. I stumbled upon this combination almost by accident – a happy accident, I might add! I was looking for a quick and flavorful side dish for a family barbecue, and I started browsing through some online potato salad recipes. I saw one with deviled eggs, another with bacon, and yet another with a surprising pickle twist. A little culinary inspiration struck, and I decided to combine the best elements of each, resulting in a potato salad that's now a firm family favorite.
The initial combination of bacon and pickles seemed a bit unusual, even to me. I questioned whether the salty, smoky bacon would complement the tangy pickles. But the skeptics in my family were quickly won over! The bacon adds a delightful salty crunch, while the pickles offer a refreshing acidity that perfectly balances the richness of the mayonnaise and the creamy texture of the eggs. It's a complex flavor profile that's both surprising and utterly delicious. It's more than just a simple potato salad; it's a symphony of textures and flavors that elevates a classic side dish to something truly special. The subtle hint of garlic and onion adds another layer of depth, enhancing the overall taste without overpowering the other ingredients.
What's wonderful about this recipe is its adaptability. I've experimented with adding pre-cooked grilled chicken, which adds a protein boost and further enhances the flavor complexity. You can also easily adjust the amount of mayonnaise to your preference, creating a creamier or lighter salad depending on your taste. The beauty of this recipe lies in its flexibility – feel free to adjust the ingredients to suit your personal preferences. Some days I might add a dash of paprika for extra colour and flavour or a few chopped chives for some fresh green notes. But even in its simplest form, it's a showstopper of a side dish. This potato salad is not only perfect for barbecues and picnics, but it’s equally at home on a casual weeknight dinner table.
The best part? This potato salad is unbelievably easy to make. It involves simple steps and readily available ingredients. Even if you are a beginner in the kitchen, you can certainly create this mouth-watering side dish. The potatoes are boiled until tender, the eggs are delicately incorporated, and the bacon adds that lovely crispy textural element. The whole preparation process comes together smoothly and easily, which makes it a great option for busy individuals.
Believe me, this recipe is worth trying, especially if you're seeking a unique and delicious potato salad that's sure to impress your family and friends. The combination of creamy, salty, tangy and crunchy elements all work together perfectly. It’s so versatile too! Serve it chilled as a perfect summer side dish or enjoy it warm right after you’ve made it (I confess to often taking a spoonful before it even gets a chance to chill!). And the leftover? Even better the next day! So go ahead, give it a try. I’m confident that this deviled egg potato salad with bacon will become a new favourite in your kitchen too.
Tips and Variations:
- For an extra smoky flavor, use smoked paprika instead of regular paprika.
- Add a pinch of cayenne pepper for a touch of heat.
- Substitute Dijon mustard for a sharper, more pungent flavor.
- Include other vegetables like chopped celery or red onion for added texture and flavor.
- Try using different types of potatoes, such as red potatoes or Yukon gold potatoes, for a variation in color and texture.
- If you prefer a less creamy salad, reduce the amount of mayonnaise.
