Description
This Deviled Egg Potato Salad combines creamy, tangy deviled egg flavors with tender Yukon Gold potatoes and smoky turkey bacon for a deliciously textured family favorite. Enhanced with a plant-based mayonnaise, natural gelling agent for perfect firmness, and fresh vegetables, it is easy to prepare, versatile, and satisfying.
Ingredients
Scale
Main Ingredients
- 1.5 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
- 6 large hard-boiled eggs, peeled and halved
- 4 slices smoked turkey bacon
- 1/2 cup plant-based mayonnaise (natural)
- 1 tablespoon Dijon mustard (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/2 cup celery, finely chopped
- 1/4 cup green onions, sliced
- 1 teaspoon natural gelling agent
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Potatoes: Peel (optional) and cut the Yukon Gold potatoes into bite-sized pieces. Place them in a pot of salted boiling water and cook for 10-12 minutes until just tender but still firm. Drain and let them cool slightly.
- Prepare the Deviled Egg Mixture: Hard boil the eggs for 9-12 minutes. Peel, slice in half, and remove the yolks. Mash the yolks in a bowl with plant-based mayonnaise (natural), Dijon mustard (natural), apple cider vinegar (natural), salt, and pepper until creamy and smooth.
- Cook the Smoked Turkey Bacon: In a skillet, cook smoked turkey bacon until crispy. Chop into bite-sized pieces and set aside.
- Combine All Ingredients: In a large bowl, gently fold the cooled potatoes, deviled egg mixture, chopped celery, green onions, and smoked turkey bacon. Sprinkle the natural gelling agent evenly over the salad and mix well to achieve a firm yet creamy texture.
- Chill and Serve: Refrigerate the salad for at least one hour to allow flavors to meld and the texture to set before serving.
Notes
- Avoid overcooking potatoes to keep them firm and avoid mushiness.
- Mix ingredients at room temperature for better flavor blending.
- Adjust black pepper and smoked paprika gradually to your taste preference.
- Follow natural gelling agent instructions carefully to maintain ideal texture.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Do not freeze as texture may be affected.
- This salad is best served chilled or at room temperature; no reheating needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling, Skillet cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
Keywords: deviled egg potato salad, smoked turkey bacon salad, creamy potato salad, tangy deviled egg dressing, plant-based mayonnaise salad
