Deviled Potato Salad


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4 cups cubed red potatoes
10 slices bacon, cut into 1-inch pieces
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1-2 Tbs dill or sweet pickle relish
salt to taste
pepper to taste
1/4 -1/2 tsp hot cayenne pepper sauce ( Tabasco, Franks etc.)- optional
4 hard-boiled eggs, chopped
1 stalk celery, diced
1/2 cup red onion, chopped
1/2 medium green or red pepper or a mixture, chopped
paprika for garnish-optional


1. Boil the potatoes until they are fork tender. Drain the potatoes and set aside.

2. Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet.

3. Add the mayonnaise, mustard, pickle relish, salt, pepper and hot pepper sauce if desired to the reserved bacon drippings in the skillet and whisk to combine.

4. In a large bowl, combine the potatoes, eggs, celery, onion and green/red pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon. Add paprika if desired.

Submitted by Laure from California


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