Easy Deviled Egg Potato Salad Recipe

There’s nothing quite like savoring a classic potato salad on a warm day, especially when it’s transformed into a delightful dish like this easy deviled egg potato salad. Combining two beloved flavors into one scrumptious recipe, this dish is guaranteed to be a crowd-pleaser at any gathering.

Growing up, this was the dish my grandmother would prepare for every family picnic. She had a way of turning simple ingredients into something magnificent. I remember sitting by the picnic table, impatiently waiting for her to finish. Her secret was always the extra dash of paprika that would tie everything together. Even today, every bite reminds me of those sun-drenched afternoons spent with family.

Why You’ll Love This Recipe

This recipe stands out not only for its unique blend of flavors but also for its practicality. Versatility is its biggest asset; whether it’s a family barbecue or a casual lunch, this dish fits perfectly. Additionally, it combines the creaminess of deviled eggs with the heartiness of potatoes, creating a texture that everyone will adore. It’s easy to make, doesn’t require fancy ingredients, and is a true example of comfort food at its best.

Ingredients Notes

The ingredients for this dish are simple yet crucial for achieving the perfect flavor balance. Use Yukon Gold potatoes for their buttery texture and hold in the salad. If you can’t find them, small red potatoes are a good substitute. Fresh, high-quality eggs are essential for the best deviled egg flavor, and don’t hesitate to garnish with freshly chopped chives or dill for a bright finish.

Recipe Steps

Step 1

Boil the potatoes in salted water until just tender. Drain and let them cool slightly before cutting them into bite-sized pieces.

Step 2

Hard boil the eggs, then peel and chop them. For a twist, reserve a slice of egg for garnishing on top of the salad.

Step 3

In a large bowl, combine mayonnaise, mustard, and vinegar. Add in paprika, salt, and pepper to taste. Blend well to create the dressing base.

Step 4

Gently fold in the potatoes and eggs into the dressing. Ensure everything is well-coated without breaking down the ingredients too much.

Step 5

Refrigerate the salad for at least an hour before serving. This allows the flavors to meld together beautifully for a rich taste.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to three days. If you wish to freeze the salad, keep in mind that the texture may change slightly upon thawing. For best results, thaw the salad overnight in the fridge, then refresh it with a bit of extra dressing before serving.

Variations & Substitutions

For a healthier version, substitute half the mayonnaise with Greek yogurt. You can also add a splash of pickle juice for an extra tang. If catering to dietary needs, consider using vegan mayonnaise and egg substitutes for a plant-based version.

Serving Suggestions

This deviled egg potato salad makes an excellent side dish for grilled meats, especially during summer barbecues. Serve it chilled alongside a crisp green salad and some fresh bread for a satisfying meal.

Frequently Asked Questions

Can I make this salad in advance? Yes, making this salad a day ahead can actually enhance the flavor as it allows the ingredients to meld. Just be sure to store it in the refrigerator until you’re ready to serve.

How can I prevent the potatoes from getting mushy? Ensure that you do not overboil the potatoes. They should be just tender enough to break but not so soft that they fall apart.

What can I use if I don’t have paprika? If you’re out of paprika, try using a little cayenne pepper for heat or smoked paprika for an added smoky flavor twist.

Easy Deviled Egg Potato Salad Recipe

This Easy Deviled Egg Potato Salad combines classic flavors in a creamy, tangy dressing for a delightful side dish perfect for any gathering.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 pounds red potatoes cut into bite-sized pieces
• ▢ 6 large eggs hard-boiled
• ▢ 0.5 cup mayonnaise use a high-quality brand
• ▢ 2 tablespoons yellow mustard for a tangy flavor
• ▢ 1 tablespoon apple cider vinegar adds extra tang
• ▢ 1 teaspoon granulated sugar balances flavors
• ▢ 0.5 teaspoon salt to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.5 cup chopped celery for crunch
• ▢ 0.25 cup chopped green onions for garnish
• ▢ paprika for garnish

Instructions

Preparation Steps

• Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer until tender, about 15-20 minutes. Drain and let cool.
• While potatoes are cooking, peel and chop the hard-boiled eggs.
• In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper.
• Add cooled potatoes, chopped eggs, celery, and green onions to the bowl with the dressing. Gently mix until everything is well coated.
• Sprinkle with paprika and additional green onions for garnish before serving.

Notes

For best flavor, refrigerate the salad for a couple of hours before serving to allow the flavors to meld.