Description
Deviled Egg Potato Salad offers a comforting and exciting side dish featuring tender potatoes combined with creamy, zesty deviled eggs, smoky turkey bacon, crisp fresh vegetables, and rich plant-based mayo. This colorful and flavorful salad is easy to prepare and perfect for picnics, barbecues, or family meals.
Ingredients
Scale
Main Ingredients
- 1.5 lbs Yukon Gold or red potatoes, washed and chopped
- 6 hard-boiled eggs, peeled
- 4 slices smoked turkey bacon
- 1/2 cup plant-based mayo
- 1 tablespoon yellow mustard (natural)
- 1 teaspoon vegetarian Worcestershire sauce
- 1 teaspoon apple cider vinegar (natural)
- 2 stalks celery, thinly sliced
- 3 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Wash and chop the potatoes into bite-sized pieces. Boil them in salted water for 10 to 15 minutes until tender but firm. Drain and let cool.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until crisp and golden. Transfer to a paper towel-lined plate to drain excess oil and cool. Chop into small pieces.
- Make the Deviled Egg Dressing: Peel and chop the hard-boiled eggs, separating yolks and whites. Mash the yolks with plant-based mayo, yellow mustard (natural), vegetarian Worcestershire sauce, apple cider vinegar (natural), salt, and pepper until smooth. Fold in the chopped egg whites.
- Combine Ingredients: In a large bowl, mix the cooled potatoes, deviled egg dressing, chopped smoked turkey bacon, sliced celery, green onions, and fresh parsley. Gently mix to coat evenly.
- Chill and Serve: Cover and refrigerate the salad for at least one hour to allow flavors to meld. Serve chilled with optional garnishes.
Notes
- Use slightly warm potatoes when mixing the dressing for better flavor absorption.
- Cool boiled eggs quickly in ice water to avoid gray rings around yolks.
- Finely chop celery and green onions for a balanced crunch.
- Add apple cider vinegar (natural) gradually to suit your taste.
- Refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
Keywords: deviled egg potato salad, plant-based mayo, turkey bacon salad, picnic side dish, gluten free potato salad
