Deviled Egg Potato Salad
This Deviled Egg Potato Salad combines creamy potato salad with all the tangy flavor of classic deviled eggs. By mashing the egg yolks into the dressing, every bite is rich, creamy, and packed with deviled egg flavor.
Servings: 8
Equipment
- large pot for boiling
- large serving bowl
Ingredients
- 4 lbs russet potatoes
- 10-12 hard boiled eggs
- 1½ cup mayonnaise *see notes
- ¼ cup dijon mustard
- 3 Tbsp apple cider vinegar
- 2-3 Tbsp dill relish
- 3 stalks celery, chopped
- ½ shallot, thinly sliced
- 2 cloves garlic, minced
- ½ tsp red pepper flakes *optional
- 1 tsp salt *more to taste
- 1 tsp black pepper *more to taste
- 1 tsp paprika *more for garnish
- ¼ cup green onions, chopped for garnish
- Chopped cooked bacon for topping (optional)
Instructions
- Peel and cut potatoes into small 1 inch cubes. In a large pot, boil potatoes with enough water and a heavy pinch of salt to cover and boil potatoes just until tender, about 15 minutes or until they are tender enough to pierce with a fork - try not to over cook them!
- Drain when done, and place in a bowl to chill in the refrigerator. Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs. Add mayo, mustard, seasonings and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture. Chop the egg whites and the celery. Add them in with the diced potatoes and egg yolk mix. Gently fold, taste as you go and add more salt pepper as needed. Chill at least 30 minutes before serving. Garnish with paprika and chopped onions. If you use crispy bacon, add crumble to the top of the salad before serving.
Notes
- Use russet or Yukon Gold potatoes. Russet creates a softer, creamier salad while the Yukon Golds hold their shape better.
- Don't overcook the potatoes. Cook them just until fork-tender so they hold their shape when mixed with the dressing.
- The egg yolks are the secret. Mashing the yolks into the dressing creates the classic deviled egg flavor throughout the entire salad.
- Swap the mayo. You can swap the mayo with plain Greek yogurt, if desired, but the flavor will be slightly different.
- Adjust to taste. Depending on your preference, you may want to add a little extra salt, Dijon, or mayonnaise before serving.
- Make it ahead. This potato salad tastes even better after chilling for at least 30 minutes, giving the flavors time to meld together.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1 cup | Calories: 576kcal | Carbohydrates: 44g | Protein: 14g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 251mg | Sodium: 788mg | Potassium: 1109mg | Fiber: 4g | Sugar: 3g | Vitamin A: 523IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg