Deviled Egg Potato Salad Recipe
This Deviled Egg Potato Salad combines the creamy richness of deviled eggs with tender boiled potatoes, fresh celery, and onions, all tossed together in a tangy mustard-mayo dressing. Perfect for picnics, potlucks, or a satisfying side dish, this recipe elevates traditional potato salad with the savory flavor of deviled egg yolks and a hint of fresh dill.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
Eggs
- 10 eggs
- 2 hard-boiled eggs (halved, for garnish)
Vegetables
- 2 lbs russet potatoes (peeled and cubed)
- 3 stalks celery (diced)
- 1/2 red onion (finely diced)
- 1/3 cup green onions (diced)
- Fresh dill (diced, for garnish)
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 (for sprinkling)
Instructions
- Boil the Eggs: Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling, put the lid on the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water to cool completely.
- Peel the Eggs: Once cooled, peel the eggs and set them aside for later use.
- Boil the Potatoes: Place the cubed potatoes into another large pot and cover with water. Bring to a boil over medium-high heat and cook for 8-10 minutes, or until the potatoes are tender but not mushy. Drain the potatoes and immediately rinse them in cold water to stop cooking. Set aside.
- Prepare the Yolk Mixture: Cut the peeled eggs in half and remove the yolks into a medium bowl. Add mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper into the bowl with the yolks. Mash and mix together until smooth and fully combined.
- Combine the Salad: Coarsely chop the egg whites and place them into a large mixing bowl. Add the cooked potatoes, diced celery, red onion, and green onions. Then add the yolk dressing and gently fold everything until evenly mixed.
- Chill and Serve: Sprinkle paprika over the top, cover the bowl, and refrigerate the salad until ready to serve. Just before serving, garnish with halved hard-boiled eggs and fresh diced dill for an attractive finish and added flavor.
Notes
- Ensure not to overcook the potatoes to keep a good texture in the salad.
- Using a combination of mustards adds complexity and depth to the dressing.
- The salad can be prepared a day in advance to allow flavors to meld nicely.
- For a lighter version, substitute mayonnaise with Greek yogurt or a light mayo.
- Fresh dill is key for brightness, but parsley can be used as a substitute if unavailable.
Keywords: deviled egg potato salad, potato salad, deviled eggs, side dish, picnic recipes, summer salad
Find it online: https://thedishspot.com/deviled-egg-potato-salad-recipe/
