Description
This creamy deviled egg potato salad tastes just like classic deviled eggs mixed with traditional potato salad. Made with tender potatoes, chopped eggs, mayonnaise, mustard, and simple seasonings, it’s the perfect side dish for Easter dinner, BBQs, potlucks, and summer cookouts.
Ingredients
2 pounds Yukon gold potatoes, peeled and cubed
6 large eggs
¾ cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
¼ cup sweet pickle relish
¼ cup finely diced celery
¼ cup finely diced red onion
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
For garnish
2 hard boiled eggs, sliced
1 black olive slice per egg slice
1 tablespoon chopped parsley
Extra paprika for sprinkling
Instructions
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Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for about 10–12 minutes, or until fork tender. Drain and allow to cool slightly.
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Meanwhile, hard boil the eggs. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
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In a large bowl whisk together the mayonnaise, mustard, vinegar, paprika, salt, and black pepper until smooth.
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Add the cooked potatoes, chopped eggs, celery, red onion, and pickle relish to the bowl. Gently fold everything together until well coated.
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Transfer the potato salad to a serving platter or bowl.
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Top with sliced hard-boiled eggs, place a single black olive slice on each egg, and sprinkle with paprika and chopped parsley.
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Refrigerate for at least 1 hour before serving for the best flavor.
Notes
For the best texture, use Yukon gold or red potatoes since they hold their shape well in potato salad.
This potato salad tastes even better after chilling for several hours, making it perfect for making ahead.
- Prep Time: 15 MINUTES
- Chill Time: 1 HOUR
- Cook Time: 12 MINUTES
- Category: Side Dish
- Method: Boiling
- Cuisine: American, AMERICAN | BBQ | SUMMER, Holiday Recipes