Print

Deviled Egg Potato Salad Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

This Deviled Egg Potato Salad is a creamy, tangy twist on the classic potato salad, combining tender boiled potatoes with a zesty deviled egg yolk dressing. Enhanced with crunchy celery, red and green onions, and sweet pickle relish, this salad is perfect for picnics, barbecues, or as a delicious side dish for any meal.

Ingredients

Scale

Eggs & Potatoes

  • 10 eggs
  • 2 lbs russet potatoes, peeled and cubed

Vegetables

  • 3 stalks celery, diced
  • 1/2 red onion, finely diced
  • 1/3 cup green onions, diced

Dressing

  • 1 ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon stone-ground mustard
  • 1/2 cup sweet pickle relish
  • Salt and pepper, to taste

Garnishes

  • 1/2 teaspoon paprika
  • 2 hard-boiled eggs, halved
  • Fresh dill, diced

Instructions

  1. Boil the Eggs: Gently place whole eggs into a large pot and cover with cold water. Heat over medium-high until water reaches a rolling boil. Once boiling, cover the pot with a lid and remove from heat. Let the eggs stand in the hot water for 15 minutes to fully cook.
  2. Cool and Peel Eggs: Transfer the eggs immediately to a bowl of ice-cold water to stop cooking and make peeling easier. Once fully cooled, peel the eggs carefully and set them aside.
  3. Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with water. Heat over medium-high and bring to a boil. Cook for 8 to 10 minutes, or until the potatoes are tender but not mushy. Drain and rinse the potatoes under cold water to cool them quickly and stop cooking.
  4. Prepare the Deviled Egg Yolk Dressing: Cut the peeled eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Add mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Mash and stir all ingredients together until smooth and fully combined to make a creamy dressing.
  5. Combine Salad Ingredients: Coarsely chop the egg whites and place them in a large mixing bowl. Add the cooked potatoes, diced celery, red onion, and green onions to the bowl. Pour in the prepared deviled egg yolk dressing and mix gently to combine all ingredients well without mashing the potatoes.
  6. Finish and Refrigerate: Sprinkle paprika over the top of the salad. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and serve chilled.
  7. Garnish and Serve: Before serving, garnish the salad with halved hard-boiled eggs and freshly diced dill for a fresh, vibrant finishing touch.

Notes

  • For best texture, do not overcook the potatoes; they should be tender but hold their shape.
  • Chilling the salad before serving enhances the flavors and makes it more refreshing.
  • You can substitute russet potatoes with Yukon Gold for a creamier texture.
  • Adjust the salt and pepper according to your taste preference.
  • This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.

Keywords: Deviled Egg Potato Salad, potato salad with deviled eggs, creamy potato salad, picnic salad, side dish potato salad

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