Deviled Egg Potato Salad (with bacon,cheddar & pickles)

There are certain recipes that just belong at every summer cookout. For me, deviled eggs and potato salad have always been at the top of that list. In fact, if I show up at a picnic and don’t see either one on the table, something feels a little off!

The other day I started thinking about those classic summer side dishes and wondered what would happen if I combined them into one bowl. Of course, I couldn’t stop there. I added crispy bacon, cheddar cheese, dill pickles, and crunchy fried onions because, well, why not?

The result is this Deviled Egg Potato Salad. It’s creamy, tangy, smoky, and packed with flavor in every bite. Best of all, it has all the classic deviled egg flavor we love, mixed right into a rich and creamy potato salad.

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Whether you’re planning a backyard barbecue, family reunion, church picnic, or holiday cookout, this easy deviled egg potato salad recipe is guaranteed to disappear fast.

Why You’ll Love This Deviled Egg Potato Salad

There are plenty of potato salad recipes out there, but this one stands out for a few reasons.

• Combines deviled eggs and potato salad into one dish
• Loaded with bacon, cheddar cheese, and pickles
• Perfect for summer cookouts and potlucks
• Easy to make ahead
• Great for feeding a crowd
• Even better the next day

Tools I Use

Many readers ask what tools I use when testing recipes for The Recipe Bowl.

👉 See my full list of favorite kitchen tools here.

Ingredients for Deviled Egg Potato Salad

For the Potato Salad

• 3 pounds Yukon Gold potatoes, peeled and cubed
• Salt and black pepper, to taste
• 8 large eggs, hard-boiled

For the Deviled Egg Dressing

• 1 cup mayonnaise
• ½ cup sour cream
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika

Mix-Ins

• 8 slices bacon, cooked crisp and crumbled
• 1 cup sharp cheddar cheese, shredded
• ½ cup dill pickles, diced
• ¼ cup red onion, finely diced

Garnish

• Crispy fried onions
• Extra bacon crumbles
• Extra cheddar cheese
• Paprika
• Fresh chives

How To Make Deviled Egg Potato Salad

Cook the Potatoes

Place the peeled and cubed potatoes into a large pot of salted water. Bring to a boil and cook until fork tender, about 12 to 15 minutes.

Drain the potatoes and transfer them to a large bowl.

While they’re still warm, season with salt and black pepper. This simple step adds flavor directly into the potatoes and makes a big difference in the finished salad.

Make the Deviled Egg Dressing

Cut the hard-boiled eggs in half and remove the yolks.

Place the yolks into a blender or food processor. Add mayonnaise, sour cream, yellow mustard, Dijon mustard, pickle juice, garlic powder, onion powder, and paprika.

Blend until smooth and creamy.

Chop the egg whites and set aside.

Assemble the Potato Salad

Pour the deviled egg dressing over the warm potatoes.

Add the chopped egg whites, bacon, cheddar cheese, dill pickles, and red onion.

Gently fold everything together until evenly combined.

Finish and Chill

Transfer the potato salad to a serving bowl.

Top with crispy fried onions, extra bacon, cheddar cheese, a sprinkle of paprika, and fresh chives.

Cover and refrigerate for at least one hour before serving.

Tips for the Best Deviled Egg Potato Salad

Season the Potatoes While Warm

Warm potatoes absorb seasoning much better than cold potatoes. Therefore, seasoning them immediately after cooking helps build flavor throughout the salad.

Don’t Skip the Pickle Juice

The pickle juice gives the dressing that little bit of tang that makes people come back for seconds.

Add Crispy Onions Before Serving

If you’re making this potato salad ahead of time, wait until serving to add the crispy onions so they stay crunchy.

Use Yukon Gold Potatoes

Yukon Gold potatoes hold their shape beautifully while still creating a creamy texture.

Make-Ahead Instructions

This deviled egg potato salad is actually better after it sits for a few hours in the refrigerator.

You can prepare it up to one day in advance. Just save the crispy fried onions and garnishes until serving time.

What To Serve With Deviled Egg Potato Salad

This easy potato salad recipe pairs perfectly with:

• Grilled hamburgers
• Hot dogs
• Pulled pork sandwiches
• Beer can chicken
• Smoked ribs
• Grilled steaks
• Uncle Chuck’s Grilled Chicken

More Summer Side Dish Recipes You’ll Love

If you’re planning a summer cookout, be sure to check out some of my other reader-favorite salads

• Big Dill Pasta Salad
• Bacon Pea Salad
• Macaroni Salad
• Marinated Vegetable Salad
• Mediterranean Couscous Salad

Frequently Asked Questions

Can I make deviled egg potato salad ahead of time?

Yes. In fact, it tastes even better after chilling for several hours.

How long does deviled egg potato salad last?

Stored in an airtight container in the refrigerator, it will stay fresh for up to 3 days.

Can I use russet potatoes?

You can, but Yukon Gold potatoes provide a creamier texture and hold their shape better.

Final Thoughts

If you love classic potato salad and deviled eggs, this recipe gives you the best of both worlds. The creamy deviled egg dressing, smoky bacon, sharp cheddar cheese, tangy pickles, and crispy onions take an old-fashioned favorite and turn it into something extra special.

The next time you’re headed to a cookout, picnic, or family gathering, give this Deviled Egg Potato Salad a try. Just don’t expect leftovers.

Happy cooking!

Nettie
❤️

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