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Saturday, January 14, 2017

Bacon Deviled Egg Potato Salad

Bacon Deviled Egg Potato Salad is an incredibly good recipe that tastes just like a combination of deviled eggs and rich potato salad.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 8-10 servings

5 pounds red round potatoes
6 hard cooked eggs, cut in half
1 cup mayonnaise
1/2 cup Miracle Whip salad dressing
1/4 cup yellow mustard
1/3 cup milk
1 cup thinly sliced celery
1/3 cup sliced green onions
6 slices bacon, cooked crisp and crumbled

Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20-30 minutes. Since the potatoes won't be all the same size, check them occasionally. You'll remove the smaller potatoes first. Place on a wire rack until cool enough to handle. Don't let the potatoes cool completely.

While the potatoes are cooking, remove the egg yolks from the hard cooked eggs and place in large bowl. Mash the yolks, then gradually add about 1/3 cup of the mayonnaise, mixing with the back of a spoon until very smooth. Beat in all of the remaining mayonnaise, the Miracle Whip, mustard, and milk.

When the potatoes are cool enough to handle, but still warm, peel them and cut into cubes; mix into the dressing as you work. Chop the egg whites and add, along with the celery, green onions, and bacon. Mix gently but thoroughly. Cover and chill

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