Okay, so you know how sometimes you just crave that classic, creamy potato salad, but maybe you want just a little something *extra*? Something that makes people go, “Wait, what’s in this?! It’s AMAZING!” Well, let me tell you, my Deviled Egg Potato Salad is *that* dish. It takes everything you love about a good potato salad and marries it with the pure joy of a perfect deviled egg. It’s like they were always meant to be together!
The first time I threw this together was for a last-minute backyard BBQ. I had leftover hard-boiled eggs from Easter and potatoes that needed using. A little lightbulb went off! I mashed up those yolks with mayo and mustard, just like I would for deviled eggs, and folded it all into the potatoes with some crunchy bits. Honestly, I wasn’t sure how it would turn out, but people RAVED. It disappeared instantly! Now, my Deviled Egg Potato Salad is a non-negotiable at every picnic, potluck, or just-because-it’s-Tuesday dinner. It’s simple, comforting, and just plain delicious.
Why You’ll Love This Delicious Deviled Egg Potato Salad
Seriously, there are so many reasons this Deviled Egg Potato Salad is a total winner. It’s become my go-to for pretty much any get-together, and here’s why I think you’ll fall in love with it too:
- It’s got that familiar comfort, elevated: You get all the creamy, satisfying goodness of classic potato salad, but the added deviled egg twist? Pure genius! It adds this extra layer of richness and flavor that just sings.
- It’s surprisingly easy: Don’t let the “deviled egg” part fool you into thinking it’s complicated! If you can boil potatoes and eggs, you can make this. It’s straightforward and totally foolproof.
- Perfect for crowds: This stuff is a guaranteed crowd-pleaser. It’s hearty enough to be a main side at any BBQ, potluck, or picnic, and it travels really well. Just make a big batch and watch it disappear!
- The texture is spot-on: You get tender potatoes, creamy dressing, and those little pops of texture from the celery and onion. And the egg whites folded in? Adds just the right bite.
Trust me, once you try this Deviled Egg Potato Salad, you’ll never go back to the plain stuff!
Gathering Your Ingredients for Deviled Egg Potato Salad
Alright, let’s get everything ready to make this magic happen! The beauty of this Deviled Egg Potato Salad is that it uses pretty standard stuff you probably already have. Here’s what you’ll need:
- 2 pounds of red potatoes (halved or quartered, depending on size – aim for bite-sized pieces!)
- 6 large eggs
- ½ cup mayonnaise (use your favorite, but a good quality one makes a difference!)
- 2 tablespoons of Dijon mustard (that little bit of tang is key!)
- 1 tablespoon of white vinegar
- ¼ cup finely chopped celery (gotta have that crunch!)
- ¼ cup finely chopped red onion (adds a little sharpness)
- Salt and freshly ground black pepper (to taste, of course!)
- A little paprika for garnish (for color and a hint of flavor)
- Some fresh chopped parsley for garnish (makes it look pretty!)
See? Simple, right? Just make sure your veggies are prepped and ready to go!
Equipment Needed for Making Deviled Egg Potato Salad
You won’t need any fancy gadgets for this Deviled Egg Potato Salad, which is another reason I love it! Just grab a few basics from your kitchen:
- A nice big pot for boiling those potatoes and eggs.
- A medium-sized bowl for whipping up that dreamy deviled egg dressing.
- A larger bowl to mix everything together – make sure it’s big enough so you can stir without stuff falling out!
- A fork for mashing those yolks.
- A good knife and cutting board for chopping your veggies and eggs.
- And finally, a serving dish to show off your masterpiece before everyone devours it!
See? Told you it was easy!
Step-by-Step Guide: How to Prepare Deviled Egg Potato Salad
Okay, let’s get cooking! Making this Deviled Egg Potato Salad is pretty straightforward, but following these steps will make sure you get that perfect texture and flavor every single time. Don’t rush it – good things take just a little bit of care!
Perfectly Cooking Potatoes for Your Deviled Egg Potato Salad Base
First things first, the potatoes! This is the base of our whole amazing salad, so we want them just right. Grab your red potatoes and give them a good wash. You can leave the skins on – I think they add nice color and texture, plus it’s less work! Cut them into roughly equal-sized pieces, whether you halve small ones or quarter bigger ones. The goal is pieces that are bite-sized and will cook evenly.
Pop the cut potatoes into your big pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water – this helps season the potatoes from the inside out! Bring it to a rolling boil, then reduce the heat a little and let them simmer until they’re tender when you poke them with a fork, but not falling apart. This usually takes about 15-20 minutes, depending on how big your pieces are. Once they’re tender, drain them really well and let them sit in the colander for a few minutes to steam dry a bit. This helps the dressing stick later! Don’t let them get completely cold yet, just cool enough to handle.
Preparing the Eggs for Deviled Egg Potato Salad
While your potatoes are doing their thing, let’s get those eggs ready! Place your six large eggs in a saucepan and cover them with cold water too. Bring that to a boil over medium-high heat. As soon as it hits a rapid boil, turn off the heat, put a lid on the pan, and let them sit there for 10-12 minutes. This “rest” method cooks them perfectly without that weird gray ring around the yolk.
Once the time is up, carefully drain the hot water and immediately fill the pan with ice water. This ice bath stops the cooking and makes them MUCH easier to peel. Let them hang out in the ice bath for at least 5-10 minutes until they’re completely cool. Then, peel them gently. Don’t worry if they aren’t perfect – we’re chopping them anyway!
Now, chop four of the eggs into roughly ¼ to ½ inch pieces. These are going to go into the potato mixture. For the other two eggs, carefully separate the yolks from the whites. Put the whites with the chopped eggs, and put the yolks into your medium bowl. These yolks are the start of our deviled egg magic!
Crafting the Creamy Deviled Egg Dressing
Alright, time to make the dressing that gives this Deviled Egg Potato Salad its name! Take those two reserved egg yolks in your medium bowl and mash them up really well with a fork until they’re nice and crumbly. Don’t leave any big chunks!
Now, add the mayonnaise, Dijon mustard, and white vinegar to the mashed yolks. Stir everything together until it’s super smooth and creamy. This is your deviled egg base! It should be thick and tangy. Give it a little taste – you can add a tiny pinch more salt or pepper here if you like, but remember we’ll season the whole salad later.
Combining and Chilling Your Deviled Egg Potato Salad
Almost there! Grab your big mixing bowl. Add the slightly cooled (but not cold!) potatoes, the chopped egg whites, the finely chopped celery, and the finely chopped red onion. Now, pour that glorious, creamy deviled egg dressing you just made all over everything. Use a big spoon or spatula to gently fold and stir it all together. Be careful not to mash the potatoes too much unless you like a creamier style – I prefer some defined potato chunks in my Deviled Egg Potato Salad!
Once everything is nicely coated and combined, season the whole salad with salt and pepper to your liking. Start with a little and add more until it tastes just right to you. Transfer the salad to your serving dish, cover it tightly (plastic wrap is great for this), and pop it in the fridge. This is a crucial step! You really need to let the flavors meld together for at least an hour, but honestly, it’s even better after a few hours or even overnight. It makes all the difference!
Tips for Making the Best Deviled Egg Potato Salad
Making this Deviled Egg Potato Salad is pretty simple, but a few little tricks can take it from good to absolutely amazing. Here are my go-to tips for getting it just right:
- Don’t overcook those potatoes! You want them tender, but not so soft they turn to mush when you stir in the dressing. Check them with a fork – if it slides in easily but they still hold their shape, they’re perfect.
- Season as you go, but finish with a taste test: Salting the potato water helps, but always taste the finished salad before serving. Potato salad needs a good amount of salt to make the flavors pop! Add a little, stir, taste, and add more if needed.
- Chill time is non-negotiable: I know it’s tempting to dig in right away, but please, please, *please* let this Deviled Egg Potato Salad chill for at least an hour. The flavors really develop and meld together as it sits. Overnight is even better if you can plan ahead!
- Adjust the creaminess: Like your potato salad super creamy? You can add a splash more mayo or even a tiny bit of milk or reserved potato water if it seems a little thick after chilling.
- For a smoother texture: If you prefer a less chunky salad, you can mash about a quarter of the cooked potatoes before adding the dressing.
Follow these tips, and you’ll have the most delicious Deviled Egg Potato Salad ever!
Deviled Egg Potato Salad: Frequently Asked Questions
Got questions about this amazing Deviled Egg Potato Salad? Totally understandable! Here are some common ones I get asked, hopefully they help you out!
Can I Make Deviled Egg Potato Salad Ahead of Time?
Oh, absolutely! In fact, making this Deviled Egg Potato Salad ahead of time is actually *ideal*. Like I mentioned, the flavors really get a chance to hang out and get friendly in the fridge. You can make the whole thing a day in advance. Just give it a gentle stir before serving, and maybe add a tiny splash more mayo if it seems a little dry after sitting. Store it covered tightly in the refrigerator for up to 3-4 days. It’s perfect for picnics and parties because you can get it done the day before!
What Kind of Potatoes Work Best for Deviled Egg Potato Salad?
For this Deviled Egg Potato Salad, I really love using red potatoes or even Yukon Golds. They’re considered “waxy” potatoes, which means they hold their shape really well after cooking. This is key for potato salad because you don’t want a mushy mess! Starchy potatoes like Russets tend to fall apart more easily, so I’d steer clear of those for this recipe if you prefer distinct potato chunks.
Can I Add Other Ingredients to My Deviled Egg Potato Salad?
Totally! This Deviled Egg Potato Salad recipe is a fantastic base, and you can definitely play around with it. Want a little kick? Add a pinch of cayenne pepper or a dash of hot sauce to the dressing. Crispy bacon bits are always a welcome addition. Chopped pickles or relish can add extra tang. Some people like sliced green onions instead of red onion. Feel free to experiment and make it your own – that’s the fun of cooking!
Estimated Nutritional Information for Deviled Egg Potato Salad
Okay, so while we’re all about deliciousness here, sometimes it’s helpful to have a general idea of what’s in the food we’re eating. This Deviled Egg Potato Salad is definitely a treat! Just a quick heads-up, the nutritional info listed is an estimate. It can totally change based on the exact ingredients you use, like the brand of mayonnaise or the size of your potatoes. Think of it as a ballpark figure!
Share Your Deviled Egg Potato Salad Creations!
Alright, you’ve made it this far, which means you’re probably about to whip up (or have already made!) this amazing Deviled Egg Potato Salad. I would absolutely LOVE to see how yours turns out! Did you add anything extra? What did you serve it with? Please leave a comment below and let me know! You can also rate the recipe – it helps other folks find it. And if you snap a pic, share it on social media and tag me! I can’t wait to see your delicious Deviled Egg Potato Salad creations!
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Amazing Deviled Egg Potato Salad in 1 Hour
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious twist on classic potato salad, combining the creamy richness of deviled eggs.
Ingredients
- 2 pounds red potatoes, halved or quartered
- 6 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- salt and freshly ground black pepper to taste
- paprika for garnish
- fresh parsley, chopped, for garnish
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- While potatoes are cooking, place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes. Drain and cool in ice water.
- Peel and chop the cooled eggs. Separate yolks from whites.
- In a medium bowl, mash the egg yolks with a fork. Stir in mayonnaise, Dijon mustard, and white vinegar until smooth.
- In a large bowl, combine the cooled potatoes, chopped egg whites, celery, and red onion.
- Add the egg yolk mixture to the potato mixture and stir gently to combine.
- Season with salt and pepper to taste.
- Transfer to a serving dish, cover, and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with paprika and fresh parsley before serving.
Notes
- For a smoother texture, you can mash some of the potatoes before adding the dressing.
- Adjust the amount of mayonnaise and mustard to your preference.
- Add a pinch of cayenne pepper for a touch of heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 150mg
Keywords: potato salad, deviled eggs, side dish, picnic food, summer salad