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Deviled Egg & Bacon Potato Salad

June 30, 2015

Deviled Egg & Bacon Potato Salad

Summer gives me all sorts of feelings. I hate the heat. I hate the humidity. I hate the beach. I hate the sun. BUT I love outdoor eating. I love listening to Wilson Phillips (I have a thing about music and seasons). I love drinking cocktails out at a waterside bar. I love going on boats. And I love a good barbecue.

Every barbecue is different…the main course is always changing. Sometimes it’s hamburgers and hot dogs. Sometimes it’s just veggies. Sometimes you’ve got bratwurst. There’s often seafood. You never know until you show up, but you’re always happy. However, there is nearly always one staple there: Potato Salad. Of course, this potato salad is a chameleon. Everybody has their own recipe. Each family has one that has been handed down from generation to generation. It’s always evolving. What one person grew up with is different than what another person grew up with. Some people love it with a vinegar-y sauce, some like the mayo, others love it warm. There isn’t one specific recipe for potato salad that everyone can agree on and say “That’s the one!” It’s not possible. It’s a personal experience.

Deviled Egg & Bacon Potato Salad

Knowing this, I can predict that this won’t be the first potato salad recipe I include on here.

Lance loves potato salad. As do I. I generally love anything that involves a potato. Growing up, my dad always made a hot german potato salad. It was delicious. No mayo. It was warm, had bacon and eggs and some other stuff. And it was fantastic. Especially when it was hot. Yet, surprisingly, that is NOT the potato salad recipe I am sharing with you today. This is a spin on the recipe for Lance’s mother’s potato salad. Mostly because we JUST came back from a trip down to New Orleans and I was craving it.

Deviled Egg & Bacon Potato Salad

Back when we were down there, I requested to learn her gumbo. Everyone always went on about it. And over the many times I had enjoyed Phyllis’ cooking, I had never ONCE been able to sample her famous gumbo. So this last time we went, I finally sampled it. It was simply divine. And I learned how to make it. But I also learned how she makes her potato salad. It’s actually pretty straightforward. In fact, quite similar to how I would make a quick potato salad at home. Yet when you watch a seasoned cook make something you notice things.

Deviled Egg & Bacon Potato Salad

First off, other than the potatoes, any other addition was pretty small. This meant that everything would mix in well. You’d always be sure to get chunks of potatoes and not get a giant spoonful of onion or pickle. The second thing, and most important, I think, was the sauce. She saved the egg yolks for the end. They were mashed up and mixed with mayonnaise and pickle juice. Just like making deviled eggs (except a lot runnier). That whole “sauce” gets poured over the potatoes and the pickles and the scallions and the egg whites and you have a deliciously creamy potato salad.

Deviled Egg & Bacon Potato Salad

Of course, when I watched her make this, there were not measurements. Always “about this much” and “a little of that” and “cut like this.” So, for you, blessed people of the world, I measured it all out for you. And because, I couldn’t really make something without putting my own little twist on it, I added in some favorite ingredients. Bacon and garlic. I don’t think I will get any complaints.

So without further ado: potato salad.

Deviled Egg & Bacon Potato Salad

Deviled Egg & Bacon Potato Salad
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A delicious family recipe for potato salad with the added bonus of bacon.
Prep Time
20 minutes
Cook Time
25 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Deviled Egg & Bacon Potato Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A delicious family recipe for potato salad with the added bonus of bacon.
Prep Time
20 minutes
Cook Time
25 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
Servings:
Units:
Instructions
  1. The first thing you want to do is prepare your potatoes. Wash the potatoes and dice them into about 1/2" size cubes. Put all the potatoes into a large pot and cover with cold water. Turn the heat on and bring to a boil. Cook until they are tender…I usually test it out by scooping out a piece of potato, letting it cool slightly and giving it a bite. It can take anywhere from 10 to 15 minutes (from start to finish), depending on the power of your stove.
  2. Once the potatoes are ready, drain them and put them in a large mixing bowl. Sprinkle with the salt and pepper and set aside to cool.
  3. Next up are the eggs. Place them in a medium size pot (that has a lid and you've also located that lid) and cover with cold water. Put on the stove top and bring to a boil. Once a boil has been reached, turn the heat off, put the lid on and let them sit, undisturbed for 9 minutes. When the 9 minutes are up, drain the water out of the pot. Then, swirl the pot back and forth to gently get all the egg shells cracked, cover with cold water and set aside for a few minutes.
  4. In a large, heavy pot add the olive oil, the chopped bacon and 1 teaspoon of the creole seasoning. Turn the heat on and cook, stirring every now and then to break up the bacon pieces. Cook until they are crispy. Remove from the pot with a slotted spoon onto a paper towel lined plate. Let cool slightly.
  5. Now it's time to peel the eggs.
  6. Once that lovely task is done, cut each egg in half lengthwise. Separate the yolks and the whites, putting all the yolks in a small mixing bowl.
  7. Cut the egg whites into small pieces (same size as the pickles). With the cut side laying down on the cutting board, I make a parallel cut so that there are now two layers of egg white. Then I cut lengthwise a few times and then chop down the length until I've got nice small chunks of egg white.
  8. Add the chopped egg whites, minced garlic, scallion and pickles (not the juice) to the potatoes.
  9. Grab the bowl of reserved egg yolks. Add the mayonnaise, the pickle juice and the remaining teaspoon of creole seasoning. Mix with a whisk to mash everything up until smooth.
  10. Add the dressing to the potato mixture and toss gently to combine everything. Add in the bacon (chop smaller if the pieces are too big) and mix to combine. I like to reserve a little bit of bacon to sprinkle on top when serving.
  11. Eat heapings upon heapings until you feel guilty…and then have some more!
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