Irresistible Deviled Egg Potato Salad Recipe Delight

Deviled Egg Potato Salad is a delightful mash-up of classic flavors that will make your taste buds do the happy dance. Imagine creamy potatoes mingling with rich, tangy egg yolks, all topped off with the crunch of pickles and a sprinkle of paprika. citrus radicchio salad It’s like a party on your plate, and everyone is invited!

This dish isn’t just for summer barbecues; it’s perfect for potlucks, family gatherings, or even just a cozy night in front of the TV while binge-watching your favorite series. Every bite is a nostalgic trip to grandma’s kitchen, where love was measured in pinches of salt and heaps of laughter.

Ingredients for Deviled Egg Potato Salad

For more inspiration, check out this breakfast egg muffins recipe.

Here’s what you’ll need to make this delicious dish:

• Potatoes: About 2 pounds of Yukon Gold or red potatoes work best for their creamy texture when boiled.
• Eggs: You’ll need 4 large eggs; hard-boil them for that classic deviled flavor.
• Mayonnaise: Use about 1 cup of good-quality mayonnaise for creaminess; feel free to substitute with Greek yogurt if you want a lighter version.
• Dijon Mustard: A couple of tablespoons adds a zingy punch that brightens up the salad.

For the Mix-ins:

• Dill Pickles: Chop up about half a cup for that satisfying crunch and tang.
• Green Onions: Two chopped green onions add freshness and color.
• Paprika: A dash on top gives it that classic deviled egg look and flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Deviled Egg Potato Salad

Follow these simple steps to prepare this delicious dish:

Step 1: Boil Potatoes

Start by peeling (if desired) and chopping your potatoes into bite-sized pieces. Place them in a large pot, cover them with water, add a pinch of salt, and bring to a boil over medium-high heat. Cook until they are fork-tender, which usually takes around 15-20 minutes. Drain and let them cool.

Step 2: Hard-Boil the Eggs

While your potatoes are cooking, place your eggs in another saucepan and cover them with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let them sit for about 12 minutes before transferring them to an ice bath to cool completely.

Step 3: Prepare the Dressing

In a large mixing bowl, combine the mayonnaise, Dijon mustard, and a pinch of salt and pepper. Whisk until smooth and creamy. Feel free to taste-test here—this is essential work!

Step 4: Mix in Ingredients

Once your potatoes have cooled down and your eggs have been peeled and chopped (don’t forget to save those yolks!), gently fold the potatoes into the dressing along with the chopped egg whites, dill pickles, green onions, and paprika. hearty Tuscan white bean soup Stir until everything is well-coated.

Step 5: Chill Before Serving

Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least one hour—this allows all those fabulous flavors to mingle together but feel free to dive right in if you’re impatient like me!

Step 6: Serve Up Your Creation

Spoon the Deviled Egg Potato Salad into a serving bowl or onto individual plates. Dust with extra paprika on top just before serving for an added pop of color! Enjoy this delightful combination at your next gathering or simply as comfort food on its own.

Now grab your fork or spoon—whatever works—and dig into this scrumptious Deviled Egg Potato Salad that’s sure to impress family and friends alike!

Perfecting the Cooking Process

Start by boiling your potatoes until tender, then let them cool while you whip up the deviled egg mixture. Combine everything gently to keep those lovely potato chunks intact!

Add Your Touch

Feel free to swap out ingredients! Try adding crispy bacon, fresh herbs, or even a dash of hot sauce for an unexpected kick. The possibilities are endless!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. For best results, enjoy cold and avoid reheating to preserve that creamy texture.

Sharing this recipe reminds me of that one summer BBQ when I accidentally made enough Deviled Egg Potato Salad to feed an army. It was gone in minutes, and everyone asked for seconds!

FAQs :

What is Deviled Egg Potato Salad?

Deviled Egg Potato Salad combines the creamy texture of potato salad with the flavor profile of deviled eggs. This dish typically includes ingredients such as boiled potatoes, hard-boiled eggs, mayonnaise, mustard, and spices. miso glazed Brussels sprouts The result is a hearty, flavorful salad that works well as a side dish for picnics, barbecues, or family gatherings. It’s a delightful way to enjoy two beloved comfort foods in one recipe. For more inspiration, check out this creamy scalloped potatoes recipe.

How do I make my Deviled Egg Potato Salad creamier?

To achieve a creamier texture in your Deviled Egg Potato Salad, ensure you use high-quality mayonnaise and consider adding sour cream or Greek yogurt. Mixing in diced pickles or relish can also enhance creaminess and flavor. Additionally, mashing some of the potatoes can contribute to a smoother consistency while still leaving some chunks for texture.

Can I customize my Deviled Egg Potato Salad?

Yes! Customizing your Deviled Egg Potato Salad is easy and encouraged. You can add ingredients like celery for crunch, bacon for smokiness, or herbs like dill and chives for freshness. Feel free to adjust the seasonings according to your taste preferences. The beauty of this dish lies in its versatility; you can make it uniquely yours while still retaining its classic essence.

How long does Deviled Egg Potato Salad last in the fridge?

Deviled Egg Potato Salad can last up to three to five days in the refrigerator when stored properly in an airtight container. To maintain freshness and flavor, it’s advisable to consume it within this time frame. Always check for any off odors or changes in texture before serving leftovers, ensuring that it remains safe and delicious.

Conclusion for Deviled Egg Potato Salad :

Deviled Egg Potato Salad is a delightful fusion of classic flavors that offers both comfort and satisfaction. With its creamy texture and rich taste derived from ingredients like potatoes and hard-boiled eggs, this dish makes an excellent addition to any meal. delicious egg salad sandwich Customize it to suit your palate by adding various ingredients or adjusting seasonings. Whether served at gatherings or enjoyed as a comforting side dish at home, this recipe ensures a delicious experience every time.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Deviled Egg Potato Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clare Schmidt
• Total Time: 45 minutes
• Yield: Serves approximately 6

Print Recipe

Pin Recipe

Description

Deviled Egg Potato Salad is a creamy, tangy dish that beautifully merges classic potato salad flavors with the zesty essence of deviled eggs. Featuring tender Yukon Gold potatoes, hard-boiled eggs, crunchy dill pickles, and a hint of Dijon mustard, this vibrant salad will elevate any picnic, potluck, or family gathering. Each mouthful is a nostalgic reminder of home-cooked meals, making it a delightful addition to your table.

---

Ingredients

Scale 1x2x3x

• 2 pounds Yukon Gold or red potatoes
• 4 large eggs
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tablespoons Dijon mustard
• ½ cup dill pickles, chopped
• 2 green onions, chopped
• Paprika for garnishing

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil the Potatoes: Peel (if desired) and chop potatoes into bite-sized pieces. Boil in salted water for 15-20 minutes until fork-tender. Drain and cool.
2. Hard-Boil the Eggs: Place eggs in cold water and bring to a boil. Cover and let sit off heat for 12 minutes. Transfer to an ice bath to cool.
3. Prepare the Dressing: In a bowl, combine mayonnaise, Dijon mustard, salt, and pepper; whisk until smooth.
4. Mix Ingredients: Chop cooled eggs and fold into the dressing with potatoes, dill pickles, green onions, and paprika.
5. Chill: Cover and refrigerate for at least one hour before serving.
6. Serve: Garnish with extra paprika and enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 370
• Sugar: 3g
• Sodium: 540mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 186mg