Deviled Egg Potato Salad

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Deviled Egg Potato Salad brings together two classic picnic staples in one creamy, craveable bowl. This dish takes all the best elements of traditional deviled eggs—velvety yolks, tangy mustard, crunchy pickle relish—and marries them with tender, flavorful potatoes for an irresistible side that steals the spotlight at any cookout, family gathering, or potluck. Here, I’ll walk you through the process step by step so you can make this southern-inspired crowd-pleaser at home.

Why Make Deviled Egg Potato Salad?

If you’ve ever stood in line deciding between spooning potato salad or piling deviled eggs on your plate, this recipe answers that dilemma. Combining these beloved dishes doubles the flavor and satisfies a range of tastes and textures. The classic creamy dressing, the kick from mustard and vinegar, and the pops of flavor from fresh herbs and tangy pickles make every bite interesting.

This potato salad also stores well, so you can prepare it ahead for stress-free entertaining. As the salad chills, the flavors meld, resulting in an even tastier dish by the next day.

Ingredients

Let’s start by gathering what you’ll need. Using fresh, quality ingredients makes all the difference in flavor and texture.

• Yukon Gold or Red Potatoes (about 3 pounds): These hold their shape and absorb the dressing nicely.
• Large Eggs (12): Eggs create richness and bulk.
• Mayonnaise (1 cup): Mayonnaise forms the creamy base of your dressing.
• Dijon Mustard (2 tablespoons): Adds tang and depth.
• Yellow Mustard (1 tablespoon): Brings a classic, familiar flavor.
• White Vinegar (2 teaspoons): Balances the richness with acidity.
• Dill Pickle Relish (3 tablespoons): Delivers tang and crunch.
• Fresh Dill (2 tablespoons, chopped): Offers fresh, herbaceous notes.
• Paprika (1 teaspoon): Enhances color and imparts mild spice.
• Celery (2 stalks, diced): Adds a fresh, crunchy bite.
• Red Onion (1 small, diced): Provides subtle sharpness.
• Kosher Salt and Black Pepper: To taste.

Optional add-ins:
– Chopped chives, green onions, crispy bacon, shredded cheddar, or a splash of pickle juice for extra zing.

Step-by-Step Instructions

1. Boil the Potatoes

Scrub potatoes well and cut into bite-size cubes, around ¾-inch. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for about 10-12 minutes or until just fork-tender but not falling apart.

Tip: Test a few pieces by piercing with a fork. When they yield gently with no crunch but also hold their shape, they’re ready.

Drain the potatoes and spread them out on a baking sheet to cool. This step helps prevent sogginess by letting excess steam escape.

2. Hard-Boil the Eggs

While the potatoes cook, place eggs in a saucepan and cover with water. Bring to a boil then cover, remove from heat, and let stand for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking and help with peeling.

Gently crack and peel the eggs, rinsing under cool water to remove any bits of shell.

3. Prepare the Dressing

Slice the boiled eggs in half. Pop the yolks from six eggs into a medium bowl. Mash the yolks with a fork until very fine and smooth.

Add mayonnaise, both mustards, vinegar, dill pickle relish, chopped dill, paprika, and a pinch each of salt and pepper. Whisk the dressing until completely smooth.

4. Assemble the Salad

Chop the cooked egg whites and the remaining whole eggs into bite-size pieces. In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and red onion.

Pour the deviled egg dressing over the mixture. Gently fold everything together with a spatula, being careful not to break up the potatoes too much.

Taste and adjust with additional salt, pepper, or a splash of pickle juice for tartness if needed.

5. Chill and Serve

Cover the bowl and refrigerate for at least one hour. Chilling melds the flavors, transforms the texture, and lets the salad set up beautifully.

Before serving, sprinkle extra paprika and fresh dill over the top for color and aroma.

Tips for Success

• Potato Perfection: Don’t overcook or undercook. Babysit the pot and check early.
• Easier Peeling: Use eggs that are at least a week old.
• Smooth Dressing: Mash the yolks very finely and mix well before adding to potatoes.
• Custom Mix-ins: Crisp bacon bits, diced avocado, or chopped chives are fun finishing touches.
• Make Ahead: The salad improves if made a day ahead. Stir before serving in case the dressing separates a bit.

Serving Suggestions

Pair this salad with grilled chicken, smoked brisket, burgers, or fried fish. It holds up well on a buffet and adds a pop of color to plates. For a lighter meal, serve with leafy greens and sliced tomatoes.

FAQ

Can I use a different type of potato?

Yes, but stick with waxy varieties like red or Yukon Gold. Russets tend to fall apart.

Is sweet pickle relish okay?

Of course. Your choice will tweak the sweetness profile, so adjust vinegar and salt to taste.

Can I make this vegan?

Swap the eggs for tofu and use vegan mayo. Chickpeas can also stand in as a protein.

Storage Instructions

Transfer the finished potato salad to an airtight container. Store in the coldest part of your fridge for up to five days. The salad should stay creamy and fresh if kept well-covered.

Avoid freezing as mayonnaise-based dressings break down when thawed, leaving a watery and grainy texture.

Nutritional Snapshot

These are rough estimates. Values will vary based on specific ingredients and serving size.

Deviled Egg Potato Salad captures everything to love about a summer cookout. Creamy, tangy, and deeply satisfying, it’s a nostalgic dish with a fresh twist. Serve it up at your next gathering and watch it disappear fast. Everyone gets their favorite flavors in one forkful, and you get to enjoy stress-free prep and easy, make-ahead convenience.