Deviled Egg Potato Salad
Deviled Egg Potato Salad recipe is a delightful fusion of cherished flavors. This recipe is a combination of Grandma’s potato salad and deviled eggs. It adds a spicy twist to the classic dish. It honors tradition in a new and creative way. Picture the creamy potatoes mingling with tangy mustard and mayo, reminiscent of family gatherings and cherished memories.
Now, just add the bold flavor of deviled eggs, a hint of paprika, and a dash of relish. It takes this beloved classic to new heights. Join us on a tasty journey where traditional tastes meet modern flair. Every bite brings the timeless joy of homemade cooking to life.
What you’ll love about this recipe:
- Flavor Fusion: It mixes Grandma’s creamy potato salad with the bold flavors of deviled eggs, giving you the best of both worlds.
- Texture Magic: The potatoes are creamy and go well with the crunchy celery and onions. Plus, the deviled egg filling is super smooth and adds a fancy feel.
- Versatile Delight: Whether served as a side dish at a family barbecue or as the star of a picnic spread, Deviled Egg Potato Salad is versatile enough to complement any meal or occasion.
- Ease of Preparation: Despite its gourmet appeal, this dish is surprisingly simple to make, requiring just a few basic ingredients and minimal effort. It’s a hassle-free way to impress your guests or treat yourself to a flavorful delight.
- Nostalgic Charm: Deviled Egg Potato Salad brings back memories of family gatherings and favorite dishes. It makes you feel nostalgic and warm with each bite.
Deviled Egg Potato Salad Ingredients
- 2 pounds yellow potatoes, peeled and cut into bite-sized chunks
- 6 large eggs Or alternatively you can do Air Fryer Hard Boiled Eggs or Instant Pot Boiled Eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped dill pickles (or dill pickle relish)
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Paprika for garnish
- Fresh scallions, Green onions chopped, for garnish
Deviled Egg Potato Salad Recipe
- Place the potato chunks in a large pot and cover with cold water.
- Bring to a boil over medium-high heat and boil the potatoes until they are fork-tender about 10-15 minutes.
- Drain and set aside.
- While the potatoes are cooking, place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes. Then, transfer the eggs to an ice bath to cool.
- After cooling the eggs, peel and chop them carefully, saving 2 of the egg whites for garnish.
- In a large mixing bowl, mix together the mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, garlic powder, and onion powder.
- Gently fold the cooked and drained potatoes into the mayonnaise mixture until they are well coated.
- Fold in the chopped hard-boiled eggs, reserving the two egg whites for garnish. Season the potato salad with salt and black pepper to taste.
- Transfer the potato salad to a serving dish and sprinkle with paprika.
- Finely chop the reserved egg whites and sprinkle them over the top of the potato salad, followed by a scattering of fresh chives.
- Cover and refrigerate the deviled egg potato salad for at least 1 hour before serving to allow the flavors to meld. Enjoy!
Tips & Tricks
- Perfectly Cooked Potatoes: For ideal texture, boil your potatoes until they are just fork-tender. Overcooking can lead to mushy potato salad, while undercooking can result in hard, unpalatable potatoes.
- Chill Before Mixing: After boiling the potatoes, allow them to cool completely before mixing with the other ingredients. This helps prevent them from breaking apart and maintains the salad’s desired texture.
- Flavor Balance: Taste and adjust the seasoning of your deviled egg mixture before combining it with the potatoes. You want a perfect balance of tangy, creamy, and savory flavors.
- Add Crunch: Enhance the texture of your potato salad by adding diced celery, red onions, or even crispy bacon bits. These additions not only provide a satisfying crunch but also add layers of flavor to the dish.
- Garnish with Fresh Herbs: Sprinkle freshly chopped herbs like parsley, chives, or dill over the finished salad for a pop of color and an extra burst of freshness.
- Chill Before Serving: For optimal taste and texture, refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld together and ensures a refreshing, cool dish.
- Serve with Style: Present your Deviled Egg Potato Salad in a decorative bowl or on a platter garnished with additional deviled egg halves and a sprinkle of paprika for a visually stunning presentation.
- Make Ahead: You can make this salad a day ahead, which makes it a convenient choice for parties and gatherings.
FAQs about Deviled Egg Potato Salad
Deviled Egg Potato Salad
Yield:
6
Prep Time:
20 minutes
Cook Time:
15 minutes
Additional Time:
1 hour
Total Time:
1 hour 35 minutes
This Deviled Egg Potato Salad recipe is a delightful fusion of cherished flavors. Inspired by the timeless appeal of Grandma’s classic potato salad and infused with the zesty essence of deviled eggs, this dish is a tribute to tradition reinvented.
Ingredients
- 2 pounds yellow potatoes, peeled and cut into bite-sized chunks
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped dill pickles
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Paprika for garnish
- Fresh scallions, chopped, for garnish
Instructions
- Place the potato chunks in a large pot and cover with cold water.
- Bring to a boil over medium-high heat and boil the potatoes until they are fork-tender about 10-15 minutes.
- Drain and set aside.
- While the potatoes are cooking, place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes. Then, transfer the eggs to an ice bath to cool.
- Once the eggs are cooled, carefully peel and chop them, setting aside 2 of the egg whites for garnish.
- In a large mixing bowl, mix together the mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, garlic powder, and onion powder.
- Gently fold the cooked and drained potatoes into the mayonnaise mixture until they are well coated.
- Fold in the chopped hard-boiled eggs, reserving the two egg whites for garnish. Season the potato salad with salt and black pepper to taste.
- Transfer the potato salad to a serving dish and sprinkle with paprika.
- Finely chop the reserved egg whites and sprinkle them over the top of the potato salad, followed by a scattering of fresh chives.
- Cover and refrigerate the deviled egg potato salad for at least 1 hour before serving to allow the flavors to meld. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 194mgSodium: 521mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 11g
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