Description
This creamy Deviled Egg Potato Salad combines tender potatoes and hard-boiled eggs with a tangy mustard dressing, crunchy celery, red onion, and sweet pickle relish. Serve it chilled with a sprinkle of paprika for a classic deviled egg finish.
Ingredients
2 lbs potatoes (Yukon Gold or russet), peeled and cubed
6 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 cup celery, finely chopped
1/3 cup red onion, finely diced
2 tablespoons sweet pickle relish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt, to taste
Black pepper, to taste
Paprika, for garnish
2 tablespoons chopped fresh parsley, optional
Instructions
- Place the peeled and cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender but still firm enough to hold their shape.
- Drain the potatoes thoroughly and set aside to cool.
- Meanwhile, place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to ice water. Once cooled, peel the eggs and separate the yolks from the whites.
- Finely chop the egg whites and set aside. Mash the cooked egg yolks in a separate bowl until fine and crumbly.
- In a large mixing bowl, combine the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the mashed egg yolks to the dressing and whisk until creamy and well blended.
- Gently fold the cooled potatoes, chopped egg whites, celery, red onion, and sweet pickle relish into the dressing, taking care not to break apart the potatoes.
- Taste and adjust the salt and black pepper as needed.
- Cover and refrigerate for at least 1 hour. Before serving, sprinkle with paprika and garnish with chopped fresh parsley if desired.
Notes
Yukon Gold potatoes provide a creamy texture and hold their shape well; russet potatoes also work but should be handled gently.
For extra crunch, add chopped dill pickles or additional celery.
Green onions, fresh dill, or chives can be added for extra savory flavor.
For more tang, increase the Dijon mustard or add a small splash of apple cider vinegar.
For extra heat, add a pinch of cayenne pepper or a little hot sauce. Smoked paprika can be substituted for regular paprika.
Thin-skinned Yukon Gold potatoes can be left unpeeled for a more rustic texture.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Do not freeze.
If the salad becomes slightly dry after refrigeration, gently stir in a small spoonful of mayonnaise before serving.
Keep the salad chilled until serving, especially at outdoor picnics and barbecues.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 195 mg
