Print

Creamy Deviled Egg Potato Salad

creamy deviled egg potato salad - featured image
Print Recipe

A creamy, tangy, and satisfying potato salad with a deviled egg twist, perfect for picnics, potlucks, and casual gatherings. This recipe combines tender potatoes with a flavorful deviled egg dressing for a crowd-pleasing side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 6 large eggs, hard-boiled and peeled
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon yellow mustard seed or whole grain mustard (optional)
  • 2 stalks celery, finely diced
  • 3 green onions, thinly sliced
  • 2 tablespoons sweet pickle relish (optional)
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley or dill, chopped

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until potatoes are tender but still firm when pierced with a fork. Drain in a colander and let cool slightly.
  2. While potatoes are cooking, place eggs in a separate pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Transfer eggs to an ice bath to cool completely, then peel and chop roughly.
  3. In a medium bowl, mash the chopped eggs lightly with the back of a fork. Add mayonnaise, Dijon mustard, white vinegar, smoked paprika, salt, and pepper. Mix until creamy but still a bit chunky.
  4. Fold in finely diced celery, sliced green onions, and sweet pickle relish if using. Stir gently to combine.
  5. Add the slightly cooled potatoes to the bowl with the deviled egg dressing. Gently fold everything together, ensuring potatoes are coated but not smashed. Taste and adjust seasoning with more salt, pepper, or paprika as desired.
  6. Cover the salad and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle with chopped fresh parsley or dill.

Notes

Let potatoes cool to just warm or room temperature before mixing to avoid watery salad. Fold gently to keep potato chunks intact. Chilling the salad for at least an hour improves flavor and texture. Variations include swapping herbs, adding spicy elements, or using roasted potatoes instead of boiled.

Nutrition

Keywords: potato salad, deviled egg, picnic dish, creamy potato salad, easy potato salad, potluck recipe, summer salad

Find it online: https://flurpchef.com/creamy-deviled-egg-potato-salad-recipe-easy-perfect-picnic-dish/