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Deviled Egg Potato Salad

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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.

Deviled-Egg-potato-Salad

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!
Grandmas-potato-salad-on-spoon

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.
close-up-view-of-potato-salad.

FAQs about Deviled Egg Potato Salad

Absolutely! In fact, making it ahead allows the flavors to meld together even more. Simply store it in an airtight container in the refrigerator for up to 24 hours before serving.

When stored properly in an airtight container, Deviled Egg Potato Salad can last for up to 3-4 days in the refrigerator. Be sure to give it a stir before serving to redistribute any separated ingredients.

The potatoes for potato salad are generally Yukon gold Potatoes or Russett but you can experiment with other varieties like red potatoes or fingerlings for a different texture and flavor profile.

It’s not recommended to freeze potato salad as the texture can become watery and the ingredients may separate upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a short period.

This salad pairs well with a variety of dishes such as grilled chicken, barbecue ribs, burgers, sandwiches, or alongside other picnic favorites like coleslaw and Grandma Browns Baked Beans.

deviled-egg-potato-salad.
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

  1. Place the potato chunks in a large pot and cover with cold water.
  2. Bring to a boil over medium-high heat and boil the potatoes until they are fork-tender about 10-15 minutes.
  3. Drain and set aside.
  4. While the potatoes are cooking, place the eggs in a saucepan and cover them with water.
  5. 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.
  6. Once the eggs are cooled, carefully peel and chop them, setting aside 2 of the egg whites for garnish.
  7. In a large mixing bowl, mix together the mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, garlic powder, and onion powder.
  8. Gently fold the cooked and drained potatoes into the mayonnaise mixture until they are well coated.
  9. 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.
  10. Transfer the potato salad to a serving dish and sprinkle with paprika.
  11. Finely chop the reserved egg whites and sprinkle them over the top of the potato salad, followed by a scattering of fresh chives.
  12. 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: 1
Amount Per Serving: Calories: 347Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 194mgSodium: 521mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 11g

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