This Easy Deviled Egg Potato Salad mixes creamy potatoes with the classic flavors of deviled eggs. It’s loaded with eggs, pickles, and a touch of mustard that makes it simply tasty!
Trust me, everyone loves this dish at picnics! Plus, it’s super easy to whip up. Just boil, mix, and chill—perfect for those sunny days when you want a yummy side without the fuss!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are perfect for a creamy texture. If you want something unique, consider using fingerling potatoes for a fun twist!
Eggs: Six large eggs provide the classic deviled egg flavor. If you’re in a pinch, you can use store-bought egg salad instead, but freshly boiled eggs are always best!
Mayonnaise: I prefer using regular mayo for creaminess, but you can switch to Greek yogurt for a healthier option. It adds a nice tang too!
Dijon Mustard: This adds a great kick! If you don’t have Dijon, yellow mustard works, although the taste might be a bit milder.
Sweet Pickle Relish: This is optional but brings a nice sweetness. If you don’t have it, finely chopped dill pickles can provide a good substitute.
How Do You Ensure Perfectly Boiled Eggs?
Boiling eggs may seem simple, but it’s crucial for a great potato salad. To get perfectly cooked eggs, follow these steps:
- Place eggs in a single layer in a saucepan and cover them with an inch of water.
- Bring the water to a boil, then remove the pan from heat and cover.
- Let the eggs sit for 10-12 minutes. This method helps avoid overcooking.
- Once done, cool them under cold running water to stop the cooking process.
- Gently tap and roll the eggs on a surface to crack the shell before peeling for easier removal.
Taking your time with the eggs can really elevate your dish!
Easy Deviled Egg Potato Salad
Ingredients You’ll Need:
- 2 pounds potatoes (Yukon Gold or red potatoes), peeled and diced
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons sweet pickle relish (optional)
- 1/4 cup finely chopped green onions or chives, plus extra for garnish
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Paprika, for garnish
How Much Time Will You Need?
This Easy Deviled Egg Potato Salad takes about 30 minutes of prep time, plus at least 1 hour to chill in the refrigerator. The hands-on cooking time is minimal, making this dish a quick and tasty option for picnics or gatherings!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the diced potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring everything to a boil over medium-high heat. Cook the potatoes until they are tender but still firm, which should take about 10-15 minutes. Once they’re ready, drain the potatoes and set them aside to cool.
2. Boiling the Eggs:
While the potatoes are cooking, grab another saucepan and place the eggs inside. Cover them with water by about an inch. Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes to cook through perfectly. After that, drain the hot water and cool the eggs under cold running water. Peel the eggs and then chop them into pieces.
3. Mixing It All Together:
In a large mixing bowl, combine the cooled potatoes, chopped eggs, mayonnaise, Dijon mustard, and sweet pickle relish (if you’re using it). Add the finely chopped green onions or chives. Now, sprinkle in garlic powder, salt, and black pepper to taste. Gently stir everything together until all the ingredients are well combined and evenly coated with the creamy mixture.
4. Finishing Touches:
Transfer your potato salad to a serving bowl. For a beautiful presentation, garnish the top with extra chopped green onions or chives and a sprinkle of paprika for color.
5. Chill and Serve:
Cover the salad and place it in the refrigerator for at least 1 hour before serving. This chilling time lets all the flavors meld together beautifully. Once chilled, you can serve it cold or at room temperature. Enjoy this creamy, deviled egg-inspired potato salad with family and friends!
FAQ for Easy Deviled Egg Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold and red potatoes are ideal for their creamy texture, but feel free to use any waxy potatoes, like new potatoes or fingerlings. Just avoid starchy potatoes like Russets, which might become mushy.
How Long Does This Potato Salad Last in the Fridge?
This salad can last in the refrigerator for up to 3 days if stored in an airtight container. Just remember to give it a gentle stir before serving as some ingredients may settle.
Can I Make It Ahead of Time?
Yes, making this potato salad a day in advance is a great idea! It allows the flavors to develop even more. Just keep it covered in the refrigerator until you’re ready to serve.
What If I Don’t Like Mayonnaise?
If mayonnaise isn’t your favorite, you can substitute it with Greek yogurt for a healthier twist. You can also try using a mix of Greek yogurt and a bit of mustard for added flavor!
