You know that moment at every potluck when someone's hovering by the potato salad and someone else has staked out the deviled egg tray, and neither one is budging? Yeah. This recipe ends that standoff for good!

Here's a confession: when Johnny travels for work, my kids and I have a little tradition that would probably horrify a nutritionist. We swing by Publix, grab a tub of popcorn chicken and a tub of potato salad, and eat straight out of the containers on the couch like absolute savages! No judgment, no plates, no shame. It's one of my favorite parts of being a mom, honestly - those little rebellions when the house rules relax for a night.

That love of good potato salad got me thinking one day: why does it have to compete with deviled eggs at every gathering? They're both creamy, both tangy, both the first things to disappear off the buffet table. So I combined them. Tender Yukon gold potatoes, chopped hard-boiled eggs, and a rich mustardy dressing that tastes exactly like the filling from your favorite deviled egg - with crispy bacon folded in for good measure.

It's old-fashioned comfort food math: 1 + 1 = the best side dish at the cookout!

Why You'll Love This Recipe

• Two potluck legends in one bowl - no more choosing sides (literally!)
• Made with pantry staples - nothing fancy, just real ingredients
• Make-ahead friendly - it actually gets better after chilling
• Crowd-pleaser tested - the kind of dish that disappears first at every gathering

Ingredients

• 2 pounds Yukon gold potatoes
• 6 hard boiled eggs
• ¾ cup mayonnaise
• 2 tablespoons mustard
• ¼ teaspoon pepper
• ¼ cup bacon pieces

Tools You'll Need

• Measuring cups and spoons
• Cutting board
• Knife
• Medium saucepan
• Colander
• Medium bowl
• Large bowl
• Silicone spatula

Directions

1. Cook the potatoes. Peel the potatoes and dice into small pieces. Add to a large pot filled halfway with water and boil for about 10 minutes, until tender. Drain into a colander and run under cold water to cool. Transfer to a large bowl.

2. Boil the eggs. Prepare your hard boiled eggs with whichever method you prefer. I like to boil for 10 minutes, cover for 10 more, then run under cold water before peeling.

3. Separate the yolks and whites. Slice the hard boiled eggs in half, adding the cooked yolks to a medium bowl and the cooked egg whites to a cutting board.

4. Make the deviled egg dressing. Use a fork to mash the yolks into a fine powder, then add the mayonnaise and mustard. Stir until well combined, then pour over the potatoes along with the pepper, and toss to combine.

5. Chop the whites. Chop the egg whites into small pieces.

6. Fold it all together. Fold the chopped egg whites and bacon pieces into the creamy potatoes.

7. Chill. Refrigerate for at least 2 hours to let the flavors come together. Stir before serving.

Tara's Tips

• For extra deviled-egg flavor, add a splash of pickle juice or a pinch of paprika to the dressing
• An old fashioned potato masher makes quick work of that fine potato/egg texture if you like things extra creamy
• Use an egg slicer to speed up prep - it's a game changer for deviled egg-style recipes

Serving Suggestions

This is the perfect companion to grilled burgers, BBQ smoked sausage pasta salad, or really anything hot off the grill. It also holds its own on a holiday buffet next to flag cake or red white and blue fruit skewers for your next cookout.

Yield: 6

Deviled Egg Potato Salad

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This deviled egg potato salad combines two potluck classics into one creamy, tangy dish!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• 2 pounds Yukon gold potatoes
• 6 hard boiled eggs
• ¾ cups mayonnaise
• 2 tablespoon cup mustard
• ¼ teaspoon pepper
• ¼ cup bacon pieces

Instructions

1. Peel the potatoes, and dice into small pieces. Add the potatoes to a large pot filled halfway with water and boil for about 10 minutes, until potatoes are tender. Drain into a colander in the sink and run under cold water to cool. Dump into a large bowl.
2. Prepare your hard boiled egg with whichever method you prefer. I like to boil for 10 minutes then cover for 10, then run under cold water, then peel.
3. Slice the hard boiled eggs in half, adding the cooked yolks to a medium bowl, and the cooked egg whites to a cutting board.
4. Use a fork to mash the yolks into a fine powder, then add mayonnaise and mustard. Stir until well combined, then pour over the potatoes, along with the pepper, and toss to combine.
5. Chop the egg whites into small pieces. 
6. Fold the egg white and bacon pieces into the creamy potatoes.
7. Chill for 2 hours. Stir before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 485Total Fat: 33gSaturated Fat: 7gUnsaturated Fat: 26gCholesterol: 208mgSodium: 499mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 14g

Storage

Store in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before serving again, as the dressing may settle.

This one's going in the regular rotation at our house - right up there with our "eating like savages" Publix nights, just slightly more presentable for company!