Why Make This Recipe
Deviled Egg Potato Salad is a delightful twist on two classic dishes. It combines the creamy goodness of potato salad with the flavors of deviled eggs. This dish is perfect for picnics, barbecues, or family gatherings. It’s hearty, satisfying, and easy to make, which makes it a fantastic choice for any occasion. Plus, it’s a fun way to enjoy eggs and potatoes together in one bowl.
How to Make Deviled Egg Potato Salad
Ingredients:
- 10 eggs
- 2 lbs russet potatoes (peeled and cubed)
- 3 stalks celery (diced)
- 1/2 red onion (finely diced)
- 1/3 cup green onions (diced)
- 1 ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- 1/2 cup sweet pickle relish
- Salt and pepper (to taste)
- 1/2 teaspoon paprika
- 2 hard-boiled eggs (halved)
- Fresh dill (diced)
Directions:
Boil the Eggs: Place the eggs in a pot and cover them with enough water. Bring the water to a boil and let it boil for about 10-12 minutes. Once done, cool the eggs in cold water and then peel them.
Boil the Potatoes: In a separate pot, add the cubed potatoes and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let them cool.
Make the Salad: In a large bowl, combine the peeled and chopped hard-boiled eggs, boiled potatoes, diced celery, red onion, and green onions. In another bowl, mix together the mayonnaise, dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Pour this dressing over the salad mixture and stir gently until everything is coated. Sprinkle with paprika and add the halved hard-boiled eggs on top. Garnish with fresh dill.
How to Serve Deviled Egg Potato Salad
Serve the Deviled Egg Potato Salad chilled. It pairs really well with grilled meats, sandwiches, or as a stand-alone dish at gatherings. Use a large serving bowl and provide serving spoons for easy access.
How to Store Deviled Egg Potato Salad
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Be sure to keep it covered to prevent it from drying out.
Tips to Make Deviled Egg Potato Salad
- Make sure to not over-boil the potatoes to keep them from getting mushy.
- Chill your eggs before peeling; this can make the peeling process easier.
- Adjust the amount of mustard and relish according to your taste preference.
Variation
You can add additional ingredients such as diced pickles, chopped bell peppers, or even cooked bacon for added flavor. For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a day before serving. Just keep it refrigerated until ready to serve.
2. What type of potatoes are best for this salad?
Russet potatoes work well, but you can also use Yukon Gold potatoes for a creamier texture.
3. Can I use egg substitutes?
Yes, you can use egg substitutes, but keep in mind that the taste and texture may vary. Consider using a product designed for making egg dishes.
Deviled Egg Potato Salad
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful twist on classic potato salad with the creamy flavors of deviled eggs, perfect for picnics and gatherings.
Ingredients
- 10 eggs
- 2 lbs russet potatoes (peeled and cubed)
- 3 stalks celery (diced)
- 1/2 red onion (finely diced)
- 1/3 cup green onions (diced)
- 1 ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- 1/2 cup sweet pickle relish
- Salt and pepper (to taste)
- 1/2 teaspoon paprika
- 2 hard-boiled eggs (halved)
- Fresh dill (diced)
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with enough water. Bring the water to a boil and let it boil for about 10-12 minutes. Once done, cool the eggs in cold water and then peel them.
- Boil the potatoes: In a separate pot, add the cubed potatoes and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let them cool.
- Make the salad: In a large bowl, combine the peeled and chopped hard-boiled eggs, boiled potatoes, diced celery, red onion, and green onions. In another bowl, mix together the mayonnaise, dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Pour this dressing over the salad mixture and stir gently until everything is coated. Sprinkle with paprika and add the halved hard-boiled eggs on top. Garnish with fresh dill.
Notes
Serve chilled and store leftovers in an airtight container for up to 3 days. Adjust mustard and relish to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 220mg
Keywords: potato salad, deviled eggs, picnic recipes, summer side dishes
