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Deviled Egg Potato Salad

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Deviled Egg Potato Salad combines the creamy, tangy flavors of deviled eggs with the comforting heartiness of potato salad. This dish takes the best elements of both classic recipes—tender potatoes, hard-boiled eggs, and a flavorful, zesty dressing—to create a side dish that’s perfect for picnics, barbecues, and family gatherings. A touch of mustard, mayonnaise, and a sprinkle of paprika give it that signature deviled egg taste, making it a crowd-pleaser every time

Ingredients

Scale
  • 6 medium russet or Yukon gold potatoes, peeled and diced
  • 6 large eggs
  • ½ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard (optional, for extra tang)
  • ¼ cup dill pickles or relish, finely chopped
  • 1 tablespoon apple cider vinegar or white vinegar
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika, plus more for garnish
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 tablespoons green onions or chives, finely chopped
  • 2 tablespoons celery, finely chopped (optional, for crunch)

Ingredient Highlights

  • Potatoes: Yukon gold or russet potatoes work best as they hold their shape while remaining creamy.
  • Eggs: The star ingredient, adding richness and protein to the salad.
  • Mayonnaise: Creates a smooth and creamy dressing that binds everything together.
  • Mustard: A mix of yellow and Dijon mustard enhances the deviled egg flavor.
  • Pickles or Relish: Adds a tangy, slightly sweet contrast to the creamy dressing.
  • Paprika: A classic deviled egg topping that adds color and a hint of smokiness

Instructions

Prepare the Potatoes and Eggs:

  1. Boil the Potatoes: Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
  2. Boil the Eggs: While the potatoes cook, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit, covered, for 10-12 minutes. Transfer the eggs to an ice bath and let cool before peeling.
  3. Chop the Eggs: Peel the eggs and separate the yolks from the whites. Chop the egg whites into small pieces and set aside.

Make the Deviled Egg Dressing:

  1. Mash the Yolks: In a large bowl, mash the cooked egg yolks with a fork until they form a smooth paste.
  2. Mix the Dressing: Add mayonnaise, yellow mustard, Dijon mustard (if using), pickles or relish, vinegar, salt, pepper, paprika, garlic powder, and onion powder to the mashed yolks. Stir until well combined.

Assemble the Potato Salad:

  1. Combine Everything: Add the cooked potatoes and chopped egg whites to the bowl with the dressing. Gently fold everything together until the potatoes are well coated.
  2. Add Garnishes: Sprinkle with chopped green onions or chives, and add extra paprika for color.

Chill and Serve:

  1. Refrigerate: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
  2. Serve Cold: Serve chilled as a side dish for barbecues, picnics, or holiday meals

Nutrition

Find it online: https://herbites.com/deviled-egg-potato-salad/