This Creamy Deviled Egg Potato Salad brings together fluffy potatoes and tasty deviled eggs in a rich, tangy dressing. It’s a crowd-pleaser that’s perfect for picnics or potlucks!
As someone who can’t resist a good potato salad, I love that this dish takes my favorite classic and adds a fun twist. It’s like having deviled eggs and potato salad all in one bowl—yum!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work great because they’re creamy and hold their shape well. If you’re in a pinch, russet potatoes can also be used, but they tend to be more fluffy.
Eggs: Six large eggs are the star here. If you’re looking for a lower-cholesterol option, consider using egg whites instead, although they won’t be as rich in flavor.
Mayonnaise: Traditional mayo adds creaminess. For a lighter option, you can use Greek yogurt or a mayo substitute. You can even try avocado for a unique flavor twist.
Dijon mustard: This adds a nice tang to the mix. If you prefer less punch, regular yellow mustard can be used, or omit it for a milder flavor.
Fresh dill: It gives the salad a lovely herbal note, but if you don’t have any, dried dill or even parsley can work nicely.
How do I get perfect hard-boiled eggs?
Getting perfectly cooked eggs is easy with just a few steps. Start with older eggs, as they peel more easily. Here’s how to cook them:
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Once boiling, cover the pan, remove it from heat, and let them sit for 10-12 minutes.
- Drain the hot water and put the eggs in an ice water bath to cool down quickly, making peeling much easier.
Why is letting the salad chill important?
Chilling the potato salad for at least an hour is key. It allows the flavors to blend together and intensify. It also cools the salad down, making it more refreshing when served. Plus, it’s much easier to scoop!
How to Make Creamy Deviled Egg Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill (optional)
For the Garnish:
- Paprika, for garnish
- Chopped chives or parsley, for garnish
How Much Time Will You Need?
This salad takes about 20 minutes of prep time, plus an additional hour for chilling. The cooking process for the potatoes and eggs will take around 15-20 minutes, so you can easily whip this up and have it ready to chill!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the peeled and cut potatoes in a large pot. Cover them with cold water and bring to a boil. Once boiling, reduce the heat and let simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain the potatoes and set them aside to cool.
2. Cook the Eggs:
In a separate saucepan, add the eggs and cover them with water. Bring the water to a boil, then remove from heat and cover the saucepan. Allow the eggs to sit for about 10-12 minutes. After that, drain the hot water and transfer the eggs to a bowl filled with ice water to cool. Once cool, peel the eggs.
3. Prepare the Egg Yolk Mixture:
Slice the peeled eggs in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl, setting the egg whites aside. Mash the yolks with a fork until crumbly.
4. Make the Creamy Dressing:
Add the mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, along with salt and pepper to the mashed yolks. Mix everything together until smooth and creamy.
5. Combine Ingredients:
Chop the reserved egg whites into small pieces and add them to a large mixing bowl with the cooled potatoes. Then, add in the finely chopped celery, red onion, and optional fresh dill.
6. Mix It All Together:
Pour the creamy yolk dressing over the potato mixture. Gently stir everything together until all ingredients are well combined. Be careful not to mash the potatoes too much!
7. Adjust Seasoning:**
Taste your salad and adjust the seasoning with additional salt and pepper, if needed. You want it perfectly seasoned!
8. Final Touches:
Transfer the potato salad to a serving dish and sprinkle with paprika and chopped chives or parsley for garnish.
9. Chill Before Serving:
Cover the salad and refrigerate for at least 1 hour. Chilling allows the flavors to meld beautifully. Serve chilled and enjoy your delicious Creamy Deviled Egg Potato Salad!
Frequently Asked Questions (FAQ)
Can I Use Leftover Mashed Potatoes for This Recipe?
Absolutely! Leftover mashed potatoes can work well, although the texture may be creamier than if you start with chunked potatoes. Just make sure to adjust the other ingredients to maintain the flavor balance.
How Long Can I Store Leftover Potato Salad?
Leftover creamy deviled egg potato salad will keep well in the fridge for up to 3 days when stored in an airtight container. Just give it a good stir before serving to refresh the texture and flavor.
Can I Make This Recipe Vegan?
Yes! To make a vegan version, substitute the eggs with sliced avocados or firm tofu and use vegan mayonnaise instead of regular mayo. Nutritional yeast can give a nice cheesy flavor if desired!
What Can I Serve with Creamy Deviled Egg Potato Salad?
This potato salad pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread. Consider serving it alongside barbecue chicken, fresh veggies, or a refreshing green salad to complement the richness!
