Deviled Egg Potato Salad
Think Spring! Oh, sorry. Too soon? Winter is soup and stew season, and I am the last person to try to rush us out of the beautiful snowy winter. But sometimes, even in winter, I sneak this Deviled Egg Potato Salad onto the menu. And as I chop the fresh crunchy veggies and sprinkle the seasonal deviled eggs with paprika (while wearing my hoodie and knee socks) I can’t help but think Spring.
We spend a lot of time pondering which came first, the chicken or the egg. But this salad will have you wondering which came first the potato or the deviled egg salad. The flavors and textures have always been begging to be combined as far as I am concerned. I started adding pickles to my deviled eggs, and it wasn’t long before they made their way to all of my potato salads, too. Bacon wasn’t far behind with the cross over. And before I knew it, two of my favorite side dishes had become one. Deviled Egg Potato Salad is a side-dish match made in heaven.
I admit this idea came to me at Easter, when I was thinking of what to pair with my lamb. But I also love it with hamburgers and hot dogs. It fancies up a quick BLT weeknight meal, and it shines next to a holiday ham. So while it may be too soon to think spring and switch out your wardrobe, I argue it is not too soon to think Deviled Egg Potato Salad. Don’t lose the snow tires or put away the crock pot just yet, but DO try this side dish. I, for one, think about it all year long.
- 5-6 large red (or your favorite kind) potatoes, peeled and halved (about 6 c chopped)
- 1-2 carrots, peeled and chopped into bite sized pieces (about 1 1/2 c chopped)
- 2 whole dill pickles, chopped into bite sized pieces (about 3/4 c chopped)
- 1/3 c onion, chopped
- 5 eggs (more if you want some deviled eggs for garnish.
- 5 strips bacon
- 1/2 c mayo
- 2 T dill pickle juice from the jar
- 1 T fresh chopped dill
- 1 t paprika
- 1/8 t pepper, or to taste
- salt, to taste
- green onion for garnish (optional)
Hard boil the eggs (method in the notes).
Put the peeled and halved potatoes in a pot and cover with water. Bring to a rolling boil for 8-10 minutes. Remove from water immediately when easily poked through with a fork and allow to cool.
Cook the bacon until desired doneness. Cool and chop 3 of the strips into bite sized pieces. Set the other two aside for the deviled egg filling sauce.
Chop the potatoes into bite sized pieces and put them in a large mixing bowl. Add the chopped carrots, pickles, onion, and bacon. Stir everything together
Peel the eggs and cut them in half lengthwise. Remove the yolks and set aside. Chop the whites of the eggs into bite sized pieces and add to the potato mixture.
Put five of the yolks (10 halves) in a medium sized mixing bowl. Smash them with the back of a fork. Add the pickle juice, Crumble the reserved strips of bacon and add to the bowl. Add chopped dill, paprika, and pepper. mix everything together. Add the mayo slowly. You may not want the full 1/2 cup depending on how much mayo you typically like in potato salad. Taste and add salt or adjust seasoning. You can add more of the yolks if you want. I do not use salt, because the pickles give it a nice salty flavor. Stir until you have a creamy non-chunky consistency and pour over the potato mixture. Reserve some of the deviled egg sauce if you reserved eggs to devil and use for garnish.
Allow to chill for a good while before serving so the flavors have time to settle in together. Garnish with chopped green onion or chives and paprika.
One of our favorite readers left a comment on our Deviled Eggs with Bacon and Avocado post with a foolproof way to hard boil and peel eggs. It is almost magic.
Put eggs in a pot in a vegetable steamer, bring water level to bottom of steamer. Bring to a boil, lower heat and steam for 15 minutes. Meanwhile prepare an ice bath. After the 15 minutes, plunge eggs in ice bath for 15 more minutes. This really does make peeling very easy.