Deviled Egg Potato Salad is a delightful twist on two classic dishes combined into one! This creamy and flavorful salad is perfect for picnics, barbecues, or family gatherings. With its rich taste and satisfying texture, it’s sure to be a hit at your next event.
Why Make This Recipe
Making Deviled Egg Potato Salad is a great idea because it offers the familiar flavors of deviled eggs mixed with hearty potatoes. It’s easy to prepare, and it uses simple ingredients that you may already have on hand. The combination of eggs, potatoes, and fresh vegetables creates a salad that is both filling and refreshing. Plus, it’s a great way to impress your guests without spending hours in the kitchen!
How to Make Deviled Egg Potato Salad
Ingredients:
- 10 eggs
- 2 lbs russet potatoes (peeled and cubed)
- 3 stalks celery (diced)
- 1/2 red onion (finely diced)
- 1/3 cup green onions (diced)
- 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)
- 1/2 teaspoon paprika
- 2 hard-boiled eggs (halved)
- Fresh dill (diced)
Directions:
- Boil the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 12-15 minutes. Once done, cool and peel the eggs.
- Boil the Potatoes: In a large pot, boil the cubed potatoes in salted water until they are fork-tender, about 10-15 minutes. Drain and let them cool.
- Make the Salad: In a large bowl, mash the boiled eggs and mix in the mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Gently fold in the cooled potatoes, diced celery, red onion, and green onions. Mix everything until well combined. Sprinkle with paprika and garnish with the hard-boiled eggs halved and fresh dill.
How to Serve Deviled Egg Potato Salad
Serve Deviled Egg Potato Salad chilled. It can be placed in a large serving bowl and garnished with extra dill on top. Offer it with your favorite grilled meats or enjoy it on its own. This salad also goes wonderfully with crusty bread or crackers.
How to Store Deviled Egg Potato Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days, making it a great make-ahead option for meals and gatherings.
Tips to Make Deviled Egg Potato Salad
- Make sure to let the potatoes cool completely before adding them to the salad to prevent the dressing from becoming watery.
- Experiment with different mustards to find your favorite flavor combination.
- For an extra crunch, consider adding chopped pickles or bell peppers.
Variation
You can add other ingredients such as diced bacon, chopped herbs, or even different types of mustard to put your own spin on this classic dish. If you prefer a lighter version, try substituting Greek yogurt for some or all of the mayonnaise.
FAQs
- Can I use different types of potatoes?
- Yes, you can use other types of potatoes like Yukon Gold or red potatoes. Make sure they are cooked until tender.
- How can I make this salad vegan?
- You can replace eggs with a chickpea salad (mashed chickpeas with vegan mayonnaise) and use vegan mayonnaise instead of regular mayo.
- Can I prepare this salad in advance?
- Absolutely! In fact, letting it sit in the refrigerator for a few hours or overnight allows the flavors to meld together beautifully.
Deviled Egg Potato Salad
Ingredients
For the salad
- 10 eggs Hard-boiled
- 2 lbs russet potatoes (peeled and cubed)
- 3 stalks celery (diced)
- ½ medium red onion (finely diced)
- ⅓ cup green onions (diced)
- 1 ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- ½ cup sweet pickle relish
- Salt and pepper (to taste)
- ½ teaspoon paprika
- 2 hard-boiled eggs halved for garnish
- Fresh dill (diced) for garnish
Instructions
Preparation
- Place the eggs in a pot and cover them with water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 12-15 minutes. Once done, cool and peel the eggs.
- In a large pot, boil the cubed potatoes in salted water until they are fork-tender, about 10-15 minutes. Drain and let them cool.
Mixing the Salad
- In a large bowl, mash the boiled eggs and mix in the mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper.
- Gently fold in the cooled potatoes, diced celery, red onion, and green onions. Mix everything until well combined.
- Sprinkle with paprika and garnish with the halved hard-boiled eggs and fresh dill.
