Description
Deviled Egg Potato Salad is a creamy, tangy twist on traditional potato salad that combines tender waxy potatoes with rich deviled eggs. Enhanced with Dijon mustard, apple cider vinegar, celery, and green onions, this family-friendly dish offers a perfect balance of texture and bold flavors. Ideal for barbecues, holiday meals, or casual dinners, it’s easy to prepare and loved by both kids and adults.
Ingredients
Scale
Potatoes
- 2 pounds waxy potatoes (Yukon Gold or red potatoes), washed and chopped into bite-sized chunks
Deviled Eggs
- 6 large eggs, hard-boiled, peeled, and halved
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper, to taste
Vegetables & Seasonings
- 1/2 cup celery, finely chopped
- 3 green onions, sliced
- 1/2 teaspoon paprika, plus more for garnish
- Salt and black pepper, to taste
Instructions
- Boil the Potatoes: Wash and chop the potatoes into bite-sized chunks. Boil them in salted water for about 10-12 minutes until just tender. Avoid overcooking to keep the salad from becoming mushy.
- Prepare the Deviled Eggs: While the potatoes cook, hard boil the eggs by placing them in cold water, bringing to a boil, then removing from heat and covering for 12 minutes before cooling in an ice bath. Peel the eggs, halve them, and carefully scoop out the yolks. In a bowl, mix the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
- Mix Potatoes and Dressing: Drain the potatoes and allow them to cool slightly. In a large bowl, gently combine the potatoes with chopped celery, green onions, and the deviled egg yolk mixture to create a creamy dressing.
- Add Chopped Egg Whites: Chop the reserved egg whites and fold them into the potato salad carefully to maintain texture and add extra egg flavor.
- Season and Chill: Adjust seasoning with salt and pepper to taste. Sprinkle paprika over the top for color and flavor, then chill the salad for at least one hour to let the flavors meld beautifully.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture and to prevent mushiness.
- Gently fold ingredients to keep potato chunks intact for a better mouthfeel.
- Season gradually and taste as you go to avoid over-salting or overpowering the dressing with mustard.
- Chilling the salad enhances the flavor and thickens the dressing.
- Peel eggs carefully to keep deviled egg filling smooth and prevent yolk loss.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg