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Deviled Egg Potato Salad Recipe

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4.1 from 29 reviews

This Deviled Egg Potato Salad combines creamy mashed deviled egg yolks with tender russet potatoes, crisp celery, and a medley of mustards to create a flavorful twist on classic potato salad. Garnished with paprika, fresh dill, and halved hard-boiled eggs, this dish is perfect for picnics, barbecues, or as a comforting side dish for any occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Eggs

  • 10 eggs
  • 2 hard-boiled eggs (halved, for garnish)

Potatoes

  • 2 lbs russet potatoes, peeled and cubed

Vegetables

  • 3 stalks celery, diced
  • 1/2 red onion, finely diced
  • 1/3 cup green onions, diced

Dressing

  • 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, for garnish
  • Fresh dill, diced, for garnish

Instructions

  1. Boil the Eggs: Gently place the 10 eggs in a large pot and cover them with cold water. Bring the pot to a boil over medium-high heat. Once boiling, cover the pot with a lid and remove it from heat. Let the eggs stand in the hot water for 15 minutes to cook through.
  2. Cool and Peel the Eggs: Transfer the eggs to a bowl of ice-cold water to cool completely. Once cooled, peel the eggs carefully and set aside.
  3. Boil the Potatoes: Place the peeled and cubed russet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 8-10 minutes until the potatoes are tender but not falling apart. Drain the potatoes and rinse immediately with cold water to stop cooking. Set aside.
  4. Prepare the Yolk Mixture: Cut the peeled eggs in half and remove the yolks. Place the yolks in a medium bowl and mash them. Add mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper to the yolks. Mix thoroughly until smooth and well combined.
  5. Assemble the Salad: Coarsely chop the egg whites and transfer them to a large mixing bowl. Add the boiled potatoes, diced celery, red onion, and green onions. Pour in the yolk dressing and gently fold everything together until evenly coated.
  6. Chill and Garnish: Sprinkle paprika over the top of the salad, cover the bowl, and refrigerate for at least 30 minutes before serving to allow flavors to meld. Just before serving, garnish the salad with halved hard-boiled eggs and fresh diced dill for a vibrant and delicious presentation.

Notes

  • Boil eggs carefully to avoid overcooking; 15 minutes in hot water after boiling is optimal for hard-boiled eggs.
  • Don’t overcook potatoes to prevent them from becoming mushy; they should be tender but hold their shape.
  • Chilling the salad before serving enhances the flavor and texture.
  • This salad can be made a few hours ahead and kept refrigerated.
  • Adjust mustard types and amounts to taste for variations in tanginess and spice.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American
  • Diet: Halal

Find it online: https://allyumcooks.com/deviled-egg-potato-salad-recipe/