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–+ servings
Deviled Egg Potato Salad

Deviled Egg Potato Salad – A Creamy Twist on Classic Flavor

Deviled Egg Potato Salad combines creamy potato salad with deviled egg flavors, making it a perfect side dish for gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 large Eggs Using older eggs can make peeling easier.
  • 2 pounds Russet Potatoes Yukon Golds can be used for more flavor.
  • 1 cup Celery Can replace with diced pickles for extra tang.
  • 1 small Red Onion Can be sautéed for a sweeter flavor.
  • 3 stalks Green Onions Chives can be used for a milder taste.
For the Dressing
  • 1 cup Mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1 tablespoon Dijon Mustard Use any combination based on preference.
  • 1 tablespoon Yellow Mustard Use any combination based on preference.
  • 1 tablespoon Stone-Ground Mustard Use any combination based on preference.
  • 1 tablespoon Sweet Pickle Relish Can swap for dill pickle relish for a more savory taste.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Paprika Smoked paprika can add an additional depth of flavor.
  • 2 tablespoons Fresh Dill Can replace with fresh parsley if dill isn’t available.

Equipment

  • Saucepan
  • Large pot
  • Mixing bowl
  • Ice-water bath

Method
 

Step-by-Step Instructions
  1. Place eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then cover and let sit for 15 minutes. Transfer to an ice-water bath.
  2. While the eggs are cooling, peel and cube the russet potatoes. Boil in a large pot for 8-10 minutes until fork-tender. Drain and rinse with cold water.
  3. Mash the yolks of the peeled eggs with mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, salt, and pepper until smooth.
  4. Dice the cooked egg whites and add to the bowl with potatoes, celery, red onion, and green onions. Fold in the yolk dressing.
  5. Transfer to a serving dish, sprinkle with paprika, garnish with halved boiled eggs and fresh dill, cover and refrigerate for at least an hour.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 32gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 450mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

For best results, prepare the salad a day before serving to allow flavors to meld beautifully.

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