Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, deviled egg potato salad with bacon. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Deviled egg potato salad with bacon is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Deviled egg potato salad with bacon is something which I have loved my whole life.

Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for Add yoke/mayo mixture to potatoes. Add the cooked and crumbled bacon and toss lightly.

To get started with this recipe, we have to first prepare a few ingredients. You can have deviled egg potato salad with bacon using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Deviled egg potato salad with bacon:

1. Prepare 4 large red skin potatoes
2. Take 4 hard boiled eggs
3. Get 1 cup mayo
4. Make ready 2 tablespoons mustard (start there and add to taste from there)
5. Make ready 4 strips bacon (all I had left. most definitely add more if you love bacon like I do)
6. Make ready 1 tablespoon paprika
7. Make ready 1 teaspoon salt
8. Prepare 1/2 teaspoon pepper
9. Prepare 3 tablespoon salt for cooking the potatoes

It is all of these rolled into one delicious recipe with the added crunch of bacon. While the potatoes are cooking, remove the egg yolks from the hard-cooked eggs and place in a large bowl. Deviled Egg Potato Salad is a delicious combination of two classic favorites! Potatoes and deviled eggs in a creamy dressing make the perfect comforting side dish!

Instructions to make Deviled egg potato salad with bacon:

1. Cook potatoes whole skin on in a pot with salt until tender when fork is inserted. Mine took about 20 minutes. Drain and let cool enough to handle to peal them. Once peeled let them cool to close to room temp so they don't fall apart when you slice them. When they are cool cut them in half length wise then the halves cut them length wise again. Then slice them in about 1/4 to 1/2 inch slices. You want them a little thicker to keep them from mashing when you mix it all up
2. Cut up the bacon in small chunks and fry it up nice and brown and set aside
3. Cook your eggs. Put them in a pot and add salt to make them easier to peel. Add water and cook on stove. Once they start boiling set timer to 10 minutes. After 10 minutes pull them off and let them rinse under cold water for 5 minutes. Peel and dice them up. (tip. The more salt the easier it is to peel the shell off. The salt will not soak into the shell so don't worry about that)
4. In a bowl add the eggs, mayo, mustard, paprika, and pepper and mix it up real good. It's going to be a bit thin. You want that. Now try the mix and add more mayo or mustard to your preferred taste.
5. Once you have the mix the way you like add the bacon and mix it in. Them dump it on the potatoes in a large bowl and carefully stir it all together being careful not to break the potatoes down too much.
6. Cover and set in fridge for a couple hours to let the flavors blend and it all to cool off nicely.

From a dill pickle potato salad to a German potato salad topped with extra bacon! I mean, who doesn't love a potato salad at a party. This Deviled Egg Potato Salad combines two classic recipes for one ultimate side dish. This Deviled Egg Potato Salad is a tangy, creamy side dish that goes great with any summer meal! I love our Mom's Potato Salad, Red Potato Salad and Loaded Baked Potato Salad, but this might be the.

So that’s going to wrap this up for this special food deviled egg potato salad with bacon recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!