Here’s a great Summer time kickoff recipe! This Deviled Egg Potato Salad is a tangy, creamy side dish that goes great with any summer meal and it’s so GOOD!
Deviled Egg Potato Salad combines two classic favorites into one rich and tasty side dish that is perfect for Memorial Day, summer potlucks and all-year-round celebrations!
If you love weekend barbecues, then, this dish is a nice compliment to some of my favorite recipes Juicy Hamburger, Baby Back Ribs and Easy Oven-Baked Chicken. It is a nice side dish at any meal of the day or do it like me and eat it all by itself! Lol!
Deviled Egg Potato Salad is the combination of your Classic Potato Salad spiced up with the flavors of Deviled Eggs. I love that it’s hearty and simple, with layers of rich yummy flavors.
My Classic Potato Salad
I love the potatoes in all its forms because it is hearty and so good. The deviled eggs add another reason to love this dish. The mustard and relish add more dimension to the delicious mixture. And, the longer that you allow the flavors to meld, the richer the flavors become.
I like that this Deviled Egg Potato Salad is creamy which pairs well with any grilled meat or fried dish. The small chunks of hard-boiled eggs and the crunchy celery complement the creaminess well, too. It is a meal on its own as it has carbohydrates, fiber, and protein. And as in any salad, this one is so easy and convenient to make.
What are deviled eggs?
My Deviled Eggs
These are hard-boiled eggs that had been cut in half and the yolk mashed and mixed with other stuff before putting back into the halves. The main ingredients for the yolk paste are mayonnaise and mustard. My recipe for this is here My Deviled Eggs , you may want to check that out and here’s the instagram video for Deviled Eggs! There are many variations of this recipe that you can also apply in this potato salad version. A little preparation can go a long way with this recipe. The hardest and most time-consuming part is boiling the potatoes and making the hard-boiled eggs.
How to make deviled eggs potato salad
- Boil the eggs: Boil them in water over medium-high heat then, once the water boils, set the pot aside. Still with the lid on, allow the eggs to stand in the hot water for about 15 minutes. Then, put them in cold water. Remove the shell, then, set aside.
- Boil the spuds: Place the cubes in water and allow them to boil until tender. This will take about 15 to 20 minutes. Then, rinse the cubes in cold water and set aside.
- Prepare the dressing: Cut the eggs in half and remove the yolk. Place the yolk in a bowl, mash, then, add the rest of the ingredients except for the vegetables. Chop the whites.
- Combine: Once you finish making the dressing, fold in the rest of the ingredients.
- Serve: Garnish with some paprika on top, chill in the fridge, then, serve.
Can you make it ahead?
Yes! You can make it a day in advance and just keep it in the fridge until it is time to serve it. You can keep it for up to 3 or 5 days.
Deviled Egg Potato Salad
25
minutes20
minutesIngredients
6 eggs
6 russed potatoes (peeled and cubed)
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
Salt and pepper, to taste
2 stalks celery (diced)
1 bunch green onion (diced)
½ teaspoon paprika – optional garnish
Directions
- Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
- Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool. Set aside.
- Cut the eggs in half, remove yolks and place them in a large mixing bowl.
- Coarsely chop the egg whites and set aside.
- Smash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
- Fold in hard boiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
- Sprinkle paprika on top for garnish and refrigerate until serving.
