Devilled Egg Potato Salad
A creamy, tangy, and flavor-packed potato salad inspired by classic deviled eggs, perfect for picnics, BBQs, and family meals.
Equipment
- 1 Large pot For boiling potatoes and eggs
- 1 Mixing bowl For combining ingredients
- 1 Colander For draining potatoes
- 1 Knife For chopping eggs and potatoes
- 1 Cutting board Prep surface
- 1 Spoon/spatula For mixing
Ingredients
- 2 lbs Potatoes Peeled and cubed
- 6 large Eggs Hard-boiled
- 1/2 cup Mayonnaise Adjust to taste
- 2 tbsp Mustard Yellow or Dijon
- 1 tbsp Apple cider vinegar Adds tanginess
- 1/2 tsp Paprika Plus extra for garnish
- 1/2 tsp Salt To taste
- 1/4 tsp Black pepper Freshly ground
- 1/4 cup Red onion Finely chopped
- 2 tbsp Pickles Finely chopped (optional)
- 1 tbsp Fresh parsley Chopped (optional garnish)
Instructions
- Boil the potatoes: Place cubed potatoes in a large pot of salted water. Bring to a boil, then cook for 10–12 minutes until fork-tender. Drain and let cool slightly.
- Prepare the eggs: Peel the hard-boiled eggs. Separate yolks from whites. Chop the egg whites and set aside.
- Make the deviled dressing: In a bowl, mash the egg yolks. Then add mayonnaise, mustard, vinegar, paprika, salt, and pepper. Mix until smooth and creamy.
- Combine ingredients: In a large bowl, add cooled potatoes, chopped egg whites, red onion, and pickles. Pour the dressing over and gently mix until well coated.
- Chill the salad: Cover and refrigerate for at least 1 hour. This step is important because it allows flavors to meld together beautifully.
- Serve and garnish: Before serving, sprinkle with paprika and fresh parsley. Serve chilled and enjoy.
Video
Notes
- For extra creaminess, add more mayonnaise gradually.
- However, avoid overmixing to keep the potatoes intact.
- You can substitute Greek yogurt for part of the mayo for a lighter version.
- In addition, adding crispy bacon or green onions can enhance flavor.
- Store leftovers in the refrigerator for up to 3 days. For the best flavor and texture, dress the potatoes while they are still slightly warm. This allows them to absorb the creamy deviled dressing more effectively, resulting in a richer, more flavorful salad. However, make sure they are not too hot, otherwise the mayonnaise can separate.
