Ultimate Deviled Egg Potato Salad with Bacon

Bringing a crowd-pleasing side dish to your next potluck or backyard BBQ can feel like a real puzzle. You want something hearty enough to satisfy appetites, easy enough to make without spending all day in the kitchen, and interesting enough that people actually get excited about it instead of just loading up on chips.

That’s exactly where this deviled egg potato salad with bacon comes in. It combines all the creamy, tangy flavors you love from classic deviled eggs with the comfort of traditional potato salad, plus crispy bacon because everything’s better with bacon. It’s simple to throw together, feeds a crowd, and always disappears fast at gatherings.

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What Kind of Potatoes Should I Use?

For this deviled egg potato salad, you’ll want to stick with waxy potatoes like Yukon Gold or red potatoes rather than russets. Waxy potatoes hold their shape better after boiling and don’t turn mushy or fall apart when you mix them with the dressing. Yukon Golds are my personal favorite because they have a naturally buttery flavor and creamy texture that pairs perfectly with the tangy deviled egg dressing. If you can only find russets, they’ll work in a pinch, but just be extra gentle when mixing everything together so your salad doesn’t turn into mashed potatoes.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Yukon golds or red potatoes are your best bet here since they hold their shape well. Russets can work too, but they tend to get a bit mushier, so cut them into larger chunks and watch them carefully while boiling.
• Bacon: Turkey bacon works if you want a lighter option, or you can skip the bacon entirely and add some smoked paprika for that smoky flavor.
• Dijon mustard: Yellow mustard is a fine substitute – just use about half the amount since it’s a bit sharper. You could also try whole grain mustard for some texture.
• Mayo: Greek yogurt or sour cream can replace some or all of the mayo if you want a tangier, lighter version. Start with half mayo and half yogurt to see how you like it.
• Fresh herbs: Don’t have fresh chives or parsley? Dried herbs work in a pinch – use about 1 tablespoon of each. Green onions are also a great swap for chives.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is adding the dressing while the potatoes are still hot, which causes the mayo to break down and turn greasy – always let your potatoes cool completely for at least 30 minutes before mixing.

Overcooking your eggs is another common issue that leads to that gray-green ring around the yolk, so aim for exactly 10-11 minutes of boiling time, then immediately transfer them to an ice bath to stop the cooking process.

When it comes to the potatoes themselves, cut them into similar-sized pieces before boiling so they cook evenly, and be careful not to overcook them or you’ll end up with mashed potato salad instead of nice, firm cubes.

Finally, don’t skip the chilling time before serving – this salad tastes best when it’s had at least 2 hours in the fridge for all the flavors to come together.

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What to Serve With Deviled Egg Potato Salad?

This potato salad is perfect for any backyard barbecue or picnic, so I love serving it alongside grilled burgers, hot dogs, or BBQ chicken. It also pairs really well with pulled pork sandwiches or grilled sausages since the creamy, tangy flavors balance out smoky meats. If you’re keeping things simple, some corn on the cob and coleslaw make great side dish companions. For a full cookout spread, add some baked beans and watermelon slices to round out the meal.

Storage Instructions

Store: Keep your deviled egg potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo and eggs, you’ll want to make sure it stays cold, so don’t leave it sitting out at room temperature for more than 2 hours during picnics or parties.

Make Ahead: This salad actually tastes better the next day after all the flavors have had time to mingle! You can make it a day ahead, but I’d recommend adding the bacon right before serving so it stays nice and crispy instead of getting soft.

Serve: Give the potato salad a good stir before serving since the dressing can settle at the bottom. If it seems a bit dry after sitting in the fridge, you can mix in a tablespoon or two of mayo to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4000
• Protein: 100-120 g
• Fat: 190-210 g
• Carbohydrates: 380-410 g

Ingredients

For the potato salad base:

• 4.5 lb potatoes (cut into 1-inch cubes before boiling)
• 7 eggs (hard-boiled and peeled)
• 9 slices bacon (I use Oscar Mayer for a consistent smoked flavor)
• 1 cup mayo (I prefer Hellmann’s for a creamier texture)
• 1/2 cup dijon mustard
• 2.5 tsp seasoning
• 1/4 cup finely diced celery

For the herbs and garnish:

• 1/4 cup chives
• 2 tbsp fresh parsley

Step 1: Start the Potatoes and Bacon Simultaneously

• 4.5 lb potatoes, cut into 1-inch cubes
• 9 slices bacon

Cut potatoes into 1-inch cubes and place them in a large pot of salted water.

Bring to a boil over high heat.

While the water comes to temperature, arrange bacon slices on a baking sheet in a single layer and place in a 400°F oven.

Both will cook for roughly 12-15 minutes—the bacon will finish first at around 10-12 minutes, so remove it when crispy and let it cool on a paper towel-lined plate.

The potatoes should be fork-tender after about 15 minutes of boiling.

Step 2: Prepare the Hard-Boiled Eggs and Build the Dressing Base

• 7 eggs, hard-boiled and peeled
• 1 cup mayo
• 1/2 cup dijon mustard
• 2.5 tsp seasoning

While potatoes and bacon cook, if your eggs aren’t already hard-boiled, place them in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 12 minutes before transferring to an ice bath.

Once cooled and peeled, set aside.

In a large mixing bowl, whisk together mayo, Dijon mustard, and seasoning until smooth and well combined.

This dressing base will be ready to coat the salad components once the potatoes cool.

Step 3: Cool the Potatoes and Assemble the Salad

• cooled potatoes from Step 1
• dressing base from Step 2
• bacon from Step 1, chopped
• hard-boiled eggs from Step 2, chopped or halved
• 1/4 cup finely diced celery
• 1/4 cup chives
• 2 tbsp fresh parsley

Drain the cooked potatoes thoroughly and spread them in a shallow bowl to cool for about 30 minutes—I find spreading them out accelerates cooling and prevents them from becoming mushy.

Once cooled to room temperature, transfer the potatoes to the bowl with the dressing base from Step 2.

Chop the bacon into bite-sized pieces and add it along with the hard-boiled eggs, diced celery, chives, and fresh parsley.

Gently fold everything together until the potatoes are evenly coated with dressing, being careful not to break them apart.

Step 4: Chill and Serve

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to reach the perfect cold temperature.

Give it a gentle stir before plating.

I like to taste the salad just before serving and adjust the seasoning if needed—sometimes a squeeze of fresh lemon juice brightens the flavor beautifully.

Ultimate Deviled Egg Potato Salad with Bacon

Delicious Ultimate Deviled Egg Potato Salad with Bacon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 10 servings

Calories 3850 kcal

Ingredients

  

For the potato salad base::

• 4.5 lb potatoes (cut into 1-inch cubes before boiling)
• 7 eggs (hard-boiled and peeled)
• 9 slices bacon (I use Oscar Mayer for a consistent smoked flavor)
• 1 cup mayo (I prefer Hellmann's for a creamier texture)
• 1/2 cup dijon mustard
• 2.5 tsp seasoning
• 1/4 cup finely diced celery

For the herbs and garnish::

• 1/4 cup chives
• 2 tbsp fresh parsley

Instructions

 

• Cut potatoes into 1-inch cubes and place them in a large pot of salted water. Bring to a boil over high heat. While the water comes to temperature, arrange bacon slices on a baking sheet in a single layer and place in a 400°F oven. Both will cook for roughly 12-15 minutes—the bacon will finish first at around 10-12 minutes, so remove it when crispy and let it cool on a paper towel-lined plate. The potatoes should be fork-tender after about 15 minutes of boiling.
• While potatoes and bacon cook, if your eggs aren't already hard-boiled, place them in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 12 minutes before transferring to an ice bath. Once cooled and peeled, set aside. In a large mixing bowl, whisk together mayo, Dijon mustard, and seasoning until smooth and well combined. This dressing base will be ready to coat the salad components once the potatoes cool.
• Drain the cooked potatoes thoroughly and spread them in a shallow bowl to cool for about 30 minutes—I find spreading them out accelerates cooling and prevents them from becoming mushy. Once cooled to room temperature, transfer the potatoes to the bowl with the dressing base from Step 2. Chop the bacon into bite-sized pieces and add it along with the hard-boiled eggs, diced celery, chives, and fresh parsley. Gently fold everything together until the potatoes are evenly coated with dressing, being careful not to break them apart.
• Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to reach the perfect cold temperature. Give it a gentle stir before plating. I like to taste the salad just before serving and adjust the seasoning if needed—sometimes a squeeze of fresh lemon juice brightens the flavor beautifully.