Deviled Egg Potato Salad

Deviled Egg Potato Salad

Have you ever wondered how to take the classic flavors of deviled eggs and transform them into a delightful potato salad? Combining the creamy, tangy notes of deviled eggs with hearty potatoes creates a perfect side dish that’s sure to impress. In this post, I’ll guide you through a simple yet scrumptious recipe for Deviled Egg Potato Salad that will make your gatherings memorable.

Ingredients List

For our Deviled Egg Potato Salad, you’ll need the following fresh ingredients:

• 2 pounds of potatoes (Yukon gold or red potatoes work beautifully)
• 6 large eggs
• 1 cup of mayonnaise (Greek yogurt or avocado can substitute for a healthier option)
• 2 tablespoons of Dijon mustard
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of celery salt
• 1/2 teaspoon of black pepper
• 2 green onions (sliced thinly)
• 1 tablespoon of fresh dill (or 1 teaspoon of dried dill)
• Paprika (for garnishing)

This list strikes a balance between traditional and modern flavors, ensuring every bite is a symphony of taste.

Timing

This dish is quick to prepare, taking approximately 30 minutes to prepare and 20 minutes to cook, amounting to a total time of 50 minutes. This is significantly faster than most classic potato salad recipes, which can take upwards of 90 minutes.

Step-by-Step Instructions

Step 1: Cook the Potatoes

• Begin by washing and peeling your potatoes, then cut them into cubes. Place them in a large pot of salted water and bring it to a boil. Cook until fork-tender (about 15-20 minutes). Drain and set aside to cool.

Step 2: Boil the Eggs

• While the potatoes are cooking, bring another pot of water to a gentle boil. Carefully add the eggs and boil for 10-12 minutes for hard-boiled perfection. Once done, transfer them to an ice bath to stop cooking.

Step 3: Prepare the Dressing

• In a bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, celery salt, and black pepper. Whisk these together until smooth and creamy. This tangy mixture is what makes your potato salad sing!

Step 4: Mix Everything Together

• Peel the cooled eggs and chop them into bite-sized pieces. In a large mixing bowl, combine the cooled potatoes, dressing, chopped eggs, green onions, and dill. Stir gently to coat everything without mashing the potatoes.

Step 5: Chill and Serve

• Refrigerate your Deviled Egg Potato Salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Before serving, sprinkle with paprika for an added touch of color and flavor.

Nutritional Information

This Deviled Egg Potato Salad serves about 8 people. Each serving is approximately:

• Calories: 300
• Protein: 7g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 2g

Not only is it delicious, but it also provides an excellent balance of nutrients, making it a smart choice for gatherings.

Healthier Alternatives for the Recipe

If you’re looking to lighten up the dish, consider the following substitutions:

• Replace half of the mayonnaise with Greek yogurt to reduce fat and add protein.
• Consider using sweet potatoes for additional vitamins and a natural sweetness.
• Even swap regular potatoes for cauliflower if you’re aiming for a lower-carb option.

These modifications can enhance the nutritional value of this classic dish without sacrificing flavor!

Serving Suggestions

Serve your Deviled Egg Potato Salad on a bed of leafy greens for a refreshing presentation, or alongside grilled meats for a hearty feast. It works beautifully as a picnic item or a potluck staple. For an added flair, pair it with pickles or sliced radishes as a crunchy contrast.

Common Mistakes to Avoid

1. Overcooking the Eggs: Ensure not to overboil the eggs to avoid a greenish ring forming around the yolks.
2. Mashing the Potatoes: Mix gently—overmixing will lead to a gluey texture rather than fluffy potatoes.
3. Skipping the Chilling Period: Don’t rush to serve; chilling allows the flavors to mesh together perfectly.

Storing Tips for the Recipe

If you have leftovers, store your Deviled Egg Potato Salad in an airtight container in the refrigerator for up to 3 days. For meal prep, you can cook the potatoes and eggs ahead of time, and mix everything just before serving to keep the dish fresh and tasty.

Conclusion

Incorporating the rich flavors of deviled eggs into a classic potato salad, this Deviled Egg Potato Salad recipe is a fantastic twist that everybody will love. I encourage you to try this easy-to-follow recipe, tweak it to your liking, and share your experience in the comments!

FAQs

1. Can I make this potato salad vegan?
Yes! You can replace the eggs with chopped chickpeas for texture and use vegan mayonnaise made from aquafaba or other plant-based ingredients.

2. What can I do with leftover potato salad?
Leftover potato salad makes a great filling for sandwiches or wraps, adding a creamy texture to your lunch.

3. How can I make this dish spicy?
Add some diced jalapeños or a dash of hot sauce to your dressing for extra heat!

4. Is it safe to eat potato salad left out at a picnic?
Food safety experts recommend that potato salad should not be left out of refrigeration for more than 2 hours to prevent bacteria growth.

Dive into making the perfect Deviled Egg Potato Salad, and delight your friends and family with this culinary delight! Your taste buds will thank you.

Deviled Egg Potato Salad

A delicious twist on classic potato salad, combining the creamy, tangy flavors of deviled eggs with hearty potatoes for a perfect side dish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

  

Potatoes and Egg Base

• 2 pounds Yukon gold or red potatoes
• 6 large eggs hard-boiled

Dressing

• 1 cup mayonnaise Greek yogurt or avocado can substitute
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon celery salt
• 1/2 teaspoon black pepper

Add-ins

• 2 green onions sliced thinly
• 1 tablespoon fresh dill or 1 teaspoon of dried dill
• Paprika for garnishing

Instructions

 

Preparation

• Wash and peel the potatoes, then cut them into cubes.
• Place them in a large pot of salted water and bring it to a boil. Cook until fork-tender (about 15-20 minutes). Drain and set aside to cool.

Cooking Eggs

• Bring another pot of water to a gentle boil. Carefully add the eggs and boil for 10-12 minutes for hard-boiled perfection.
• Transfer the eggs to an ice bath to stop cooking.

Making the Dressing

• In a bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, celery salt, and black pepper. Whisk until smooth and creamy.

Combining Ingredients

• Peel the cooled eggs and chop them into bite-sized pieces.
• In a large mixing bowl, combine the cooled potatoes, dressing, chopped eggs, green onions, and dill. Stir gently to coat everything without mashing the potatoes.

Chilling and Serving

• Refrigerate your Deviled Egg Potato Salad for at least 30 minutes before serving.
• Before serving, sprinkle with paprika for an added touch of color and flavor.

Notes

For healthier alternatives, replace half of the mayonnaise with Greek yogurt or use sweet potatoes or cauliflower. Serve on leafy greens or alongside grilled meats.

Keyword Deviled Egg Potato Salad, Deviled Eggs, Picnic Food, Potato Salad, Side Dish

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest