This Easy Deviled Egg Potato Salad is a creamy blend of soft potatoes, chopped eggs, and a touch of tangy mustard. Perfect for picnics or family gatherings!
This dish is always a hit! I love how the eggs give it a rich flavor, making it more than just your average potato salad. Plus, who can resist a little extra mayo? 😂
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes. They hold their shape well and have a great texture. If you’re looking for a lower-carb option, you can use cauliflower instead!
Hard-Boiled Eggs: Fresh eggs are best for boiling. If you’re short on time, consider using store-bought pre-hard-boiled eggs. They save you some effort!
Mayonnaise: This adds a creamy texture. For a lighter option, you can use Greek yogurt or a vegan mayo. It adds a nice tang too.
Mustard: Yellow mustard is traditional, but if you want a kick, you can switch to Dijon or spicy brown mustard.
Vinegar: Apple cider vinegar gives a nice flavor profile, but white vinegar or even lemon juice can work well, adding freshness to the dish.
How Can I Make Sure My Potatoes Are Cooked Just Right?
Cooking the potatoes perfectly is crucial for a great salad. You want them tender but not mushy. Here’s how to get it just right:
- Start with cold water in your pot to ensure even cooking.
- Keep an eye on the cooking time. Test potatoes with a fork after about 10 minutes.
- As soon as they are tender, drain them immediately to stop the cooking process.
This method helps keep your potato salad light and fluffy, instead of gluey!
Easy Deviled Egg Potato Salad
Ingredients You’ll Need:
Base Ingredients:
- 2 lbs potatoes (Yukon Gold or Russet), peeled and diced
- 4 large hard-boiled eggs, peeled and chopped
Dressing:
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 tablespoon apple cider vinegar or white vinegar
Optional Add-ins:
- 1/2 cup celery, finely chopped
- 1/4 cup onion, finely chopped
Seasoning and Garnish:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika (for garnish)
- 2 tablespoons fresh chives or green onions, chopped (for garnish)
How Much Time Will You Need?
This Easy Deviled Egg Potato Salad takes about 30 minutes for preparation and cooking, plus an additional hour to chill in the refrigerator. So, you’ll need around 1 hour and 30 minutes in total before it’s ready to serve!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling and dicing the potatoes into bite-sized pieces. Place them in a large pot and cover with cold water. Don’t forget to add a pinch of salt! This will help season the potatoes as they cook.
2. Cook the Potatoes:
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are tender and can be easily pierced with a fork, about 10-15 minutes. Drain the potatoes and let them cool slightly.
3. Hard Boil the Eggs:
While the potatoes are cooking, you can hard boil the eggs. Place them in a separate pot of water. Bring it to a boil, then reduce to a simmer for 10-12 minutes. After the timer goes off, transfer the eggs to ice water to cool. Once cool, peel and chop them.
4. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Mix everything together until it’s smooth and well combined.
5. Combine Ingredients:
Now, add the cooled potatoes and chopped hard-boiled eggs to the mixture. If you’re using celery and onion, add them too! Gently fold all the ingredients together until they are well coated with the dressing.
6. Adjust Seasoning:
Give your potato salad a taste! This is the best time to add more salt or pepper if needed. Make it just right for your taste!
7. Garnish and Chill:
Transfer the potato salad to a serving bowl. Sprinkle paprika on top and garnish with chopped chives or green onions for a beautiful finish. Now, cover the bowl and chill it in the refrigerator for at least 1 hour to let all those flavors meld together.
8. Serve and Enjoy!
Once chilled, your creamy, tangy, and flavorful Easy Deviled Egg Potato Salad is ready to serve! Enjoy it as a side dish for any gathering or just for a delicious meal at home!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes work best for their texture, you can also use red potatoes for a slightly different flavor and creaminess. Just ensure they’re cooked until tender!
How Long Does This Potato Salad Last in the Refrigerator?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, as the dressing may thicken upon chilling.
Can I Make This Recipe Ahead of Time?
Yes! This potato salad can be made up to 24 hours in advance. Just prepare it and refrigerate until you’re ready to serve. The flavors will deepen and improve with some time!
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option or have dietary restrictions, you can use Greek yogurt or a dairy-free mayonnaise alternative. Both will still give you that creamy texture with a bit of tang!
