This creamy deviled egg potato salad is a fun twist on a classic dish! It’s packed with tender potatoes, hard-boiled eggs, and a delightful blend of flavors that make it irresistible.
Seriously, who can resist that creamy texture? I love serving it at picnics because it’s always a crowd-pleaser. Pair it with some chips, and you’ve got yourself a wonderful meal!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work best for their creamy texture. If you’re in a pinch, russet potatoes can be used, but they may become mushy.
Mayonnaise: This is what gives the potato salad its creaminess. If you’re looking for a lighter version, try Greek yogurt or a plant-based mayo alternative.
Eggs: Fresh eggs are essential for the best taste. If you’re short on eggs, you could cut back and still have a delicious salad. Just remember, the flavor will be slightly different.
Dijon mustard: It adds a nice tang. If you don’t have it, yellow mustard is a good substitute, but it will be less sophisticated in flavor.
How Can I Make Sure My Eggs Are Perfectly Hard-Boiled?
Getting the eggs just right can be tricky, but following a few easy steps will help. Start by placing the eggs in cold water and bring them to a boil. Once boiling, cover the pot and remove it from heat—this helps prevent overcooking. Let them sit for 10-12 minutes, then immediately transfer to an ice bath. This stops the cooking and makes peeling easier.
- Use older eggs if possible; they peel more easily.
- Gently tap the eggs on a surface to crack the shell before peeling.
- Peeling under running water can help remove stubborn bits of shell.
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 1-inch cubes
- 6 large eggs
- 2 stalks celery, finely diced
- 2 green onions, thinly sliced
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/4 teaspoon cayenne pepper (optional, for a slight kick)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or chives, finely chopped
How Much Time Will You Need?
This creamy deviled egg potato salad takes about 30 minutes to prepare and cook, plus at least 1 hour to chill in the refrigerator. So, in total, you’re looking at about 1 hour and 30 minutes until it’s time to enjoy this delicious dish!
Step-by-Step Instructions:
1. Cooking the Potatoes:
First, grab a large pot, add the diced potatoes, and cover them with cold water. Sprinkle in a bit of salt and bring it to a boil over high heat. Once it’s boiling, lower the heat to medium and simmer until the potatoes are tender, which should take about 10-12 minutes. When they’re ready, drain them and set aside to cool a little.
2. Hard Boiling the Eggs:
Next, take a medium saucepan, fill it with the eggs, and cover them with cold water. Bring this to a boil on high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit for 10-12 minutes. After that, drain the eggs and put them in an ice bath to cool completely. Once they’re cool enough, peel the eggs.
3. Making the Deviled Egg Mixture:
Now, let’s prep the eggs! Roughly chop four of the hard-boiled eggs and set them aside. For the remaining two eggs, slice them in half lengthwise, remove the yolks, and place the yolks in a bowl. Use a fork to mash the yolks until they’re crumbly.
4. Whipping Up the Dressing:
To the mashed yolks, add the mayonnaise, Dijon mustard, apple cider vinegar, sugar, smoked paprika, and cayenne pepper (if you like a bit of kick). Sprinkle in some salt and pepper, and mix everything until it’s smooth and creamy. This dressing is what makes the salad divine!
5. Combining the Ingredients:
In a large bowl, combine the potatoes, chopped eggs, diced celery, and green onions. Drizzle the deviled egg dressing over the mixture and gently fold everything together until all the ingredients are well-coated. Take your time; you want it to mix evenly!
6. Chilling and Serving:
Cover the bowl with plastic wrap and pop it in the refrigerator for at least 1 hour. This allows all the flavors to meld together beautifully. When you’re ready to serve, take it out and garnish with the sliced egg halves, a sprinkle of smoked paprika, and some fresh parsley or chives.
7. Enjoy!
Dig in! This creamy deviled egg potato salad makes a fantastic side dish for any picnic, barbecue, or family gathering. Enjoy the delicious flavors and the praises from your friends and family!
FAQ About Creamy Deviled Egg Potato Salad
Can I Use Leftover Potatoes for This Salad?
Absolutely! Leftover cooked potatoes work great in this recipe. Just make sure they’re not overly seasoned, and adjust the dressing accordingly for flavor.
How Long Can I Store This Potato Salad?
You can store the creamy deviled egg potato salad in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving as the dressing may thicken or separate slightly.
Can I Make This Salad Dairy-Free?
Yes! Substitute the mayonnaise with a plant-based mayo or Greek yogurt for a dairy-free version. Just be sure to check labels if you have strict dietary needs.
What Other Add-ins Can I Include?
If you want to customize your potato salad, consider adding chopped pickles, diced bell peppers, or even crumbled bacon for extra flavor and texture. Just remember to adjust the seasoning to taste!
