Deviled Egg Potato Salad (With Bacon or Without)

May 7

This is not your average potato salad. It’s giving backyard BBQ, childhood potluck, and that famous deviled egg legacy — all in one bowl.

If you're obsessed with deviled eggs like I am, you'll want to check out my go-to deviled egg recipe here too.

We’re mixing creamy cashew yogurt, tangy mustard, a hint of maple syrup, and crispy bacon (if you’re into that) to bind together soft sweet potatoes, classic white potatoes, and hard-boiled eggs into something dreamy, nostalgic, and filling.

Vegetarian friends, don't skip it — just leave out the bacon. Still deeply satisfying, still a total win.

Why You’ll Love It

Creamy, tangy, sweet-savory balance — like deviled eggs and potato salad had a lovechild
Naturally dairy-free, with an easy vegetarian option
Sweet and white potatoes = gut-friendly + flavor layering (keep the skin, that’s where the nutrients live!)
No mayo, but still rich and crowd-pleasing
Perfect for meal prep, gatherings, or just making yourself feel fancy on a Tuesday

Ingredients (Serves 4–6)

2 medium white potatoes, cubed (peel if you want, I never do)
2 medium sweet potatoes, cubed (peel if you want, I never do)
4–5 pasture-raised eggs, hard-boiled and chopped
3–4 slices bacon, cooked and chopped (optional)
¼ cup cashew yogurt (plain, unsweetened)
1 tablespoon Dijon or yellow mustard
1–2 teaspoons maple syrup (adjust to taste)
Sea salt + black pepper, to taste

How To Make It

Step 1: Cook the Potatoes
Boil sweet and white potatoes in salted water until fork-tender but not falling apart. Drain and let cool slightly.

Step 2: Boil the Eggs
Hard boil your eggs (about 9–10 minutes), then cool in an ice bath. Peel and chop the whites, set aside the yolks.

Step 3: Make the Dressing
In a small bowl, whisk together cashew yogurt, yolk from cooked eggs, mustard, maple syrup, salt, and pepper.

Step 4: Combine It All
In a large bowl, gently mix potatoes, chopped eggs, and bacon (if using). Pour the dressing over and toss gently to coat everything.

Step 5: Chill + Serve
Refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temp.

Why This Potato Salad Hits Different

Two types of potatoes = creamy and sweet contrast
Eggs = protein and that deviled egg bomb taste (check out my deviled egg recipe too!)
Cashew yogurt = dairy-free richness without heaviness
Maple mustard dressing = tangy, sweet, and totally addictive
Bacon = smoky, salty upgrade (or skip it for a veg-friendly version)

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