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Deviled Egg Potato Salad

Deviled Egg Potato Salad is a scrumptious twist on the classic potato salad that elevates the traditional dish to new heights. This recipe combines the rich, creamy texture of potatoes with the zesty flavors of deviled eggs, making it perfect for picnics and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • Large Pot
  • Mixing Bowl
  • Spatula

Ingredients
  

Potatoes

  • 2 pounds Yukon Gold potatoes Cut into bite-sized cubes.

Eggs

  • 6 large eggs Hard-boiled and chopped.

Dressing

  • 1 cup mayonnaise Use quality mayonnaise for best flavor.
  • 2 tablespoons Dijon mustard Adjust according to taste.
  • 1 tablespoon apple cider vinegar Adds acidity.
  • 1 teaspoon garlic powder For subtle garlic flavor.
  • 1 teaspoon onion powder Adds sweetness and depth.

Seasoning

  • to taste salt
  • to taste black pepper

Vegetables

  • 1 cup celery, finely chopped Adds crunch.
  • 1/2 cup green onions, chopped Provides mild onion flavor.
  • 1/4 cup fresh parsley, chopped Adds brightness.

Garnish

  • paprika For garnish.

Instructions
 

  • Wash the Yukon Gold potatoes thoroughly and cut them into even-sized cubes. Place them in a large pot and cover with cold water. Add a pinch of salt.
  • Bring to a boil over medium-high heat. Once boiling, reduce heat and cook for 10-15 minutes until fork-tender. Drain and cool.
  • Hard-boil the eggs by placing them in a saucepan, covering with cold water, bringing to a boil, then letting sit covered off heat for 12-14 minutes. Cool in an ice bath, peel, and chop.
  • In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
  • Add cooled potatoes, chopped eggs, celery, green onions, and parsley to the bowl. Gently fold together without mashing.
  • Taste and adjust seasoning as needed. Transfer to a serving dish, cover, and chill for at least one hour.
  • Garnish with paprika before serving. Serve chilled or at room temperature.

Notes

This salad can be made a day in advance for better flavor. Store leftovers in an airtight container for up to three days.
Keyword Easy