Deviled Egg Potato Salad with Bacon and Mustard Dressing
This is one of the BEST potato salad recipes you'll ever find! Perfect for any cookout, bbq or pot-luck, its a summer classic!
Equipment
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Dash Rapid Egg Cooker The most efficient and easiest way to hard-cook eggs! This mini egg cooker is one of my all-time favorite kitchen tools.
Ingredients
- 2 1/2 lbs. Red potatoes peeled and cut into 1" cubes
- 3 hard-boiled eggs diced
- 1/2 cup 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 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- In a large pot, boil potatoes until fork-tender, about 12-14 minutes. Drain water and let potatoes cool to room temperature.
- 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.
For the Dressing:
- In a mixing bowl, whisk together the mayo, mustard, vinegar, sugar, salt, pepper and garlic powder.
- 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.
- Serve cold and garnish with additional bacon pieces, sliced eggs and/or fresh ground pepper.
Notes
This recipe is derived from a recipe that my mom received in the early-90's. It is a potato salad that was made and served at the Naper Cafe in Naper, Nebraska. This wildly popular potato salad recipe had a very unconventional method for the dressing. While the taste is great, many readers felt that the teqniques used to make the dressing were rather cumbersome and unnecessary. After multiple rounds of testing, I came up with a non-cook dressing option (listed above) that still gives the dressing a superior flavor, but without cooking.
If you would prefer the original "cooked dressing" option, I'm including it here:
Original Naper Cafe Potato Salad Dressing Recipe:
In a sauce pan, add 1/4 cup vinegar, 1/4 cup water and 1/4 cup sugar. Heat over medium and bring to a boil. Remove from heat, and while the liquid is still hot, slowly temper in 2 beaten eggs. Return the mixture back to the stove and cook over medium low heat, whisking continually for about 5 minutes until the mixture thickens. Once thick, remove from heat. Whisk in 1 cup of mayonnaise (or Miracle Whip), 1 tablespoon yellow mustard, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Pour the dressing over the prepared potatoes, eggs and onions. Stir to coat. Refrigerate the salad for at least 1 hour or overnight.
Storage: For best results, keep potato salad cold until just before serving. Store in an airtight container with a tight fitting lid. Salad will keep for 5-7 days refrigerated.
Making in advance: If taking this salad to a cookout, potluck or other even, it can definitely made the night before.
Sitting out: potato salad is often served at cookouts or other events where is can get warm. Because this salad has mayo and eggs (ingredients that can spoil if left out for too long), be sure to put away any leftover salad once it has been served. To be safe, if the salad sits out for longer than 90 minutes, dispose of any leftovers.
Nutrition
Serving: 1gCalories: 244kcalCarbohydrates: 22gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 54mgSodium: 316mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!