Deviled Egg Potato Salad
Combine zesty deviled eggs with creamy potato salad in this easy Deviled Egg Potato Salad Recipe! It's the perfect summer side dish.
Equipment
- Large pot
Ingredients
- 2 pounds (900 g) potatoes peeled and cubed into 1-inch pieces
- 6 large eggs at room temperature
- ¾ cup (170 g) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter softened
- 1 tablespoon (15 ml) white vinegar or apple cider vinegar
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 2 stalks celery diced
- ⅓ cup chopped green onions
- ¼ cup sweet relish or chopped dill pickles
- Sweet paprika for garnish
Instructions
- To a large saucepan or pot, add cubed potatoes and cover with water. Season with salt, and bring to a simmer over medium heat. Simmer for about 15 minutes or until cooked through but not falling apart. Drain and allow to cool as you prep the rest of the ingredients.
- Cook the eggs using your preferred method (I like to use my instant pot, or steam the eggs). Be careful not to overcook them as the yolks will be used for the dressing.
- Peel the eggs, slice in half and place the yolks in a large mixing bowl and mash them with a fork. Dice the egg whites and set aside.
- To the mashed egg yolks, add mayonnaise, dijon mustard, softened butter, vinegar, salt and pepper. Mix well to combine, then taste the dressing and add more salt if needed.
- To the dressing, add potatoes, chopped egg whites, celery, green onion, and sweet relish. Gently stir with a spatula to combine then cover and chill in the fridge for at least half an hour.
- Transfer to a serving bowl, garnish with a sprinkle of paprika or smoked paprika and chopped green onions or chives if desired.
Notes
- Choose potatoes that are waxy rather than starchy. In the US, this is Yukon Gold or white potatoes. In the UK, choose Maris Piper or King Edward. In Australia, try Desiree, Red Pontiac, or Sebago.
- In place of Dijon mustard, try regular yellow mustard instead for a tangier flavor.
- You don't want to overcook the potatoes. They're done when you can stick a fork into them easily.
- It's important to let the potatoes cool. They should be at room temperature so that they don't add any heat to the mayo-based potato salad dressing.
- Use a fresh serving bowl. While you can technically serve this salad from the mixing bowl, it makes for a much better presentation if you transfer it to a clean bowl after chilling.
- Be Gentle. When mixing the salad together, use a flexible spatula to carefully stir. If you mix too hard you will break up the potatoes too much.
- To Store: Keep this potato salad refrigerated in a sealed container for up to 3 days. I do not recommend freezing this recipe.
Nutrition
Calories: 404kcal | Carbohydrates: 31g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 556mg | Potassium: 730mg | Fiber: 4g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/deviled-egg-potato-salad/