Print

Deviled Egg Potato Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

This Deviled Egg Potato Salad combines creamy potatoes with the rich flavors of deviled egg yolks, crisp celery, and tangy mustard. It's a refreshing and hearty side dish perfect for picnics, barbecues, or family gatherings, offering a delicious twist on classic potato salad with a deviled egg-inspired dressing.

Ingredients

Eggs and 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
  • 1/2 teaspoon paprika

Garnish

  • 2 hard-boiled eggs, halved
  • Fresh dill, diced

Instructions

  1. Boil the Eggs: Gently place the 10 eggs in a large pot and cover them with water. Place the pot on the stove over medium-high heat and bring the water to a boil. Once boiling, cover the pot with a lid and remove it from heat. Let the eggs stand in the hot water for 15 minutes to cook thoroughly. Afterward, transfer the eggs to a bowl of ice-cold water to cool.
  2. Peel the Eggs: Once cooled, peel the eggs carefully and set them aside for later use.
  3. Boil the Potatoes: Place the peeled and cubed potatoes into another large pot, cover them with water, and bring to a boil over medium-high heat. Boil the potatoes for 8-10 minutes or until they are tender but not falling apart. Avoid overcooking to maintain texture.
  4. Drain and Cool Potatoes: Drain the boiled potatoes promptly and rinse them under cold water to stop the cooking process. Set aside to cool.
  5. Prepare the Yolk Mixture: Cut the peeled eggs in half and carefully remove the yolks into a medium bowl. Add mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Mash the yolks and mix everything until a smooth, creamy dressing forms.
  6. Chop Egg Whites: Coarsely chop the reserved egg whites and place them in a large mixing bowl.
  7. Combine Salad Ingredients: Add the cooked potatoes, diced celery, finely diced red onion, and diced green onions to the bowl with the eggs. Pour the prepared yolk dressing over the mixture and gently fold everything together until well incorporated.
  8. Refrigerate: Sprinkle the top of the salad with paprika, cover the bowl, and refrigerate the salad until chilled, preferably for at least 1 hour before serving to let the flavors meld.
  9. Garnish and Serve: Before serving, garnish the potato salad with the halved hard-boiled eggs and freshly diced dill for a beautiful presentation and added freshness.

Notes

  • Using russet potatoes ensures a fluffy texture perfect for potato salad.
  • Boiling eggs in hot water off the heat prevents overcooking and reduces green rings around yolks.
  • Rinsing potatoes in cold water stops cooking and helps them hold their shape.
  • Adjust mustard types and amounts to taste for a milder or tangier dressing.
  • Chill the salad for at least an hour to meld flavors and improve taste.
  • Fresh dill garnish adds a nice herbal note and visual appeal.

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