Are you ready to elevate your side dish game? Today, I’m sharing a recipe that’ll have your taste buds dancing with joy – my mouthwatering Deviled Egg Potato Salad. This isn’t your ordinary potato salad, folks. It’s a delicious twist on a classic favorite, combining the creamy goodness of deviled eggs with the heartiness of potatoes. Get ready to take your BBQ gatherings to the next level with this crowd-pleasing dish!
Picture this: creamy chunks of potato, crunchy celery, and zesty onions all coated in a velvety deviled egg dressing. Sounds irresistible, right? Well, that’s exactly what you’ll get with this Deviled Egg Potato Salad. Whether you’re hosting a backyard BBQ, a family picnic, or simply craving a satisfying side dish, this recipe is sure to impress. Plus, it’s incredibly easy to make and can be prepared in advance, making it perfect for busy cooks and entertaining alike.
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Ingredients:
- 10 eggs
- 2 lbs russet potatoes, peeled and cubed
- 3 stalks celery, diced
- 1/2 red onion, finely diced
- 1/3 cup green onions, diced
For the 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
Step-by-Step Guide:
- Place eggs in a large pot and cover with water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot and remove from heat. Let the eggs sit in the hot water for 15 minutes, then transfer to a bowl of ice-cold water to cool.
- Peel the cooled eggs and set aside.
- In another large pot, cover the cubed potatoes with water. Bring to a boil over medium-high heat.
- Boil for 15-20 minutes until tender, being careful not to overcook.
- Drain the potatoes and rinse immediately with cold water. Set aside to cool.
- Cut the hard-boiled eggs in half and remove the yolks, placing them in a medium bowl.
- To the bowl with yolks, add mayonnaise, all three mustards, relish, salt, and pepper. Mash the yolks into the mixture until smooth and well combined.
- Coarsely chop the egg whites and place them in a large mixing bowl.
- Add the cooked potatoes, diced celery, red onion, and green onions to the bowl with egg whites.
- Pour the yolk dressing over the potato mixture and gently toss until everything is evenly coated.
- Sprinkle paprika over the top of the salad for garnish.
- Cover and refrigerate until ready to serve.
Expert Tips and Tricks:
- For extra flavor, try adding crispy bacon bits or chopped pickles to the salad.
- Don’t overcook the potatoes! They should be tender but still hold their shape for the perfect texture.
- Make sure to chill the salad for at least an hour before serving to allow the flavors to meld together.
Variations:
- Add diced ham or cooked shrimp for a protein-packed twist.
- Swap out the russet potatoes for sweet potatoes for a healthier alternative.
- Mix in chopped fresh herbs like parsley, dill, or chives for added freshness.
- For a spicy kick, add a dash of hot sauce or diced jalapenos to the dressing.
- Use Greek yogurt instead of mayonnaise for a lighter version of the dressing.
- Incorporate diced avocado for a creamy texture and added nutrition.
- Try different types of mustard for unique flavor profiles, such as whole grain or honey mustard.
- Mix in grated cheese like cheddar or Monterey Jack for extra richness.
- Add a splash of apple cider vinegar or lemon juice for a tangy twist.
- Experiment with different types of relish, such as dill or spicy relish, to customize the flavor to your liking.
What to Serve It With:
- BBQ Ribs
- Grilled Chicken
- Pulled Pork Sandwiches
- Beef Brisket
- Cornbread
- Grilled Vegetables
- Coleslaw
- Baked Beans
- Watermelon Slices
- Garlic Bread
Freezing:
- If you want to freeze your Deviled Egg Potato Salad for future enjoyment, it’s best to do so before adding any garnishes like paprika or fresh herbs.
- Transfer the potato salad to an airtight freezer-safe container, leaving some space at the top to allow for expansion.
- Seal the container tightly and label it with the date. Store it in the freezer for up to 2-3 months.
Reheating:
- When you’re ready to enjoy your frozen potato salad, remove it from the freezer and place it in the refrigerator to thaw overnight.
- Once thawed, transfer the salad to a serving bowl and give it a good stir to redistribute the dressing.
- If the salad seems a bit dry after thawing, you can add a touch more mayonnaise or mustard to moisten it up.
- Garnish with fresh herbs or paprika if desired, and serve chilled.
Deviled Egg Potato Salad
This Deviled Egg Potato Salad recipe combines the rich flavor of classic deviled eggs with creamy, tender potatoes to create the ultimate summer side dish. Packed with crisp celery, red onion, green onions, and a creamy mustard-mayo dressing, this easy potato salad is perfect for BBQs, picnics, cookouts, and potlucks. Whether you’re feeding a crowd at a family gathering or looking for a chilled comfort food salad for your next backyard party, this tangy and savory potato salad with eggs will be your new go-to favorite.
Ingredients
- – 10 large eggs
- – 2 lbs russet potatoes peeled and cubed
- – 3 stalks celery diced
- – 1/2 red onion finely diced
- – 1/3 cup green onions diced
- For the Dressing:
- – 1 1/4 cups mayonnaise
- – 1 tablespoon Dijon mustard
- – 1 teaspoon yellow mustard
- – 1 teaspoon stone-ground mustard
- – 1/2 cup sweet pickle relish
- – Salt and black pepper to taste
Instructions
- Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot and remove from heat. Let the eggs sit for 15 minutes.
- Transfer eggs to an ice bath to cool, then peel and set aside.
- In a separate large pot, add peeled and cubed russet potatoes. Cover with water and bring to a boil.
- Cook for 15–20 minutes or until fork-tender. Avoid overcooking.
- Drain potatoes and rinse with cold water to stop cooking. Let cool.
- Slice eggs in half and remove yolks. Place yolks in a bowl.
- Add mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper to the yolks. Mash until creamy and smooth.
- Chop egg whites and place in a large mixing bowl.
- Add cooled potatoes, diced celery, red onion, and green onions to the bowl.
- Pour yolk dressing over potato mixture and gently mix until well combined.
- Sprinkle paprika on top for garnish (optional).
- Cover and refrigerate for at least 40 minutes before serving to allow flavors to meld.
Tried this recipe?Let us know how it was!
