Can I make Deviled Egg Potato Salad ahead of time?

Yes, and it’s actually a great idea. Making it a day ahead gives the flavors time to blend and settle. Just keep it covered in the fridge and add the garnish right before serving.

What are the best potatoes for deviled egg potato salad?

Russet potatoes work very well because they’re fluffy and absorb flavor nicely. Yukon Golds are also a great choice if you want a creamier texture that holds together a bit more.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 days. Give it a gentle stir before serving again.

Can I substitute the mayonnaise?

You can swap part of the mayonnaise with plain Greek yogurt or sour cream for a lighter twist, though the flavor will be a little tangier and less classic.

Why is my potato salad mushy?

Usually, that comes down to overcooked potatoes or mixing while the potatoes are still too warm. Let them cool and stir gently for the best texture.

Deviled Egg Potato Salad: 5 Delicious Secrets

Description

Deviled Egg Potato Salad combines two classic favorites into one creamy, tangy, crowd-pleasing side dish. It’s perfect for Easter, summer potlucks, cookouts, and family gatherings.

Ingredients

Scale

10 eggs
2 pounds russet potatoes, peeled and cubed
3 stalks celery, diced
1/2 red onion, finely diced
1/3 cup green onions, diced
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, to taste
Black pepper, to taste
1/2 teaspoon paprika
2 hard-boiled eggs, halved, for garnish
Fresh dill, diced, for garnish

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Instructions

Gently place the eggs in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs stand in the hot water for 15 minutes. Transfer to a bowl of ice water, cool, then peel.
Place the cubed potatoes in another large pot and cover with water. Bring to a boil over medium-high heat and cook for 8 to 10 minutes, or until fork-tender. Drain, rinse with cold water, and let cool.
Cut the eggs in half and remove the yolks. Place the yolks in a medium bowl. Add the mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Mash and stir until smooth.
Coarsely chop the egg whites and add them to a large bowl. Add the cooled potatoes, celery, red onion, and green onions.
Pour the dressing over the salad and gently stir until everything is evenly coated.
Sprinkle with paprika, cover, and refrigerate until ready to serve.
Garnish with halved hard-boiled eggs and fresh dill before serving.

Notes

Start the eggs in cold water to help prevent cracking.
Do not overcook the potatoes or they may become mushy.
Let the potatoes and eggs cool fully before mixing so the dressing stays creamy.
Russet or Yukon Gold potatoes both work well in this recipe.
This salad can be made a day ahead for even better flavor.
A teaspoon of vinegar or baking soda in the egg water may help make peeling easier.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 Serving
Calories: 457
Sugar: 7 g
Sodium: 494 mg
Fat: 33 g
Saturated Fat: 6 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 266 mg