Deviled Egg Potato Salad


– 2 1/2 lbs. Red potatoes, peeled and cut into 1" cubes – 3 hard-boiled eggs, diced – 1/2 c. yellow onion, finely chopped Dressing: – 1 cup mayonnaise, like Duke's – 1/3 cup yellow mustard – 1/3 cup white vinegar – 1 Tablespoon sugar, or granular sugar substitute – 1/2 tsp. salt – 1/2 tsp. pepper – 1/2 tsp. garlic powder


Step 1

In a large pot, boil potatoes until fork-tender, about 12-14 minutes. Drain water and let potatoes cool to room temperature.

Step 2

Cook eggs. I use my Dash Egg Steamer for perfectly cooked hard-boiled eggs. Let eggs cool and dice. Finely dice the onion. Cook bacon crisply and break into small pieces. Set these ingredients aside.

Step 3

For the dressing: in a mixing bowl, whisk together the mayo, mustard, vinegar, sugar, salt, pepper and garlic powder.

Step 4

In large mixing bowl, add the cooled potatoes, diced eggs, onions and bacon. Pour the dressing over the top, and using a rubber scraper, fold the ingredients together to coat with the dressing. Gently mix until all ingredients are evenly coated. Cover bowl and chill for at least one hour.

Step 5

Serve cold and garnish with additional bacon pieces, sliced eggs and/or fresh ground pepper.

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