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Creamy Deviled Egg Potato Salad

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A rich, tangy, and creamy potato salad with a deviled egg twist that is perfect for potlucks and backyard barbecues. This recipe balances classic flavors with a fresh, velvety texture.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 900 grams), peeled optional, cut into 1-inch chunks
  • 6 large eggs, hard-boiled and peeled
  • ⅓ cup mayonnaise (80 ml), preferably Hellmann’s
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery, finely diced
  • 2 green onions, thinly sliced
  • 2 tablespoons sweet pickle relish (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Smoked paprika, for garnish

Instructions

  1. Boil the potatoes: Wash and peel (optional) the Yukon Gold potatoes. Cut into roughly 1-inch chunks. Place in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until just tender when pierced with a fork, about 12-15 minutes. Drain and let cool slightly.
  2. Hard boil the eggs: Place eggs in a medium saucepan and cover with cold water by an inch. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover with a lid. Let sit for 10-12 minutes. Transfer eggs to an ice water bath to cool completely. Peel once cooled.
  3. Prepare the deviled egg dressing: In a large mixing bowl, mash 4 of the peeled eggs with a potato masher or fork until finely crumbled. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well to combine into a creamy, tangy dressing.
  4. Combine the salad: Add the warm potatoes to the bowl with the dressing. Gently fold in the finely diced celery, sliced green onions, and sweet pickle relish if using. Stir carefully to coat all the potatoes without breaking them up too much. Taste and adjust seasoning, adding more salt, pepper, or vinegar if needed.
  5. Garnish and serve: Roughly chop the remaining 2 hard-boiled eggs and scatter them on top of the salad. Sprinkle with smoked paprika for a pop of color and a subtle smoky note. Chill the salad in the fridge for at least 30 minutes before serving to let flavors meld.

Notes

Use warm potatoes when mixing with the dressing for better flavor absorption. Chill the salad for at least 30 minutes before serving to let flavors meld. Avoid overcooking potatoes to prevent mushy texture. Ice bath eggs immediately after boiling for easier peeling. Can substitute Greek yogurt for mayonnaise for a lighter version or vegan mayo for dairy-free. Adjust seasoning after mixing as potatoes absorb flavors.

Nutrition

Keywords: potato salad, deviled egg, creamy potato salad, picnic recipe, barbecue side dish, easy potato salad

Find it online: https://blairrecipes.com/creamy-deviled-egg-potato-salad-recipe-5-easy-steps-to-impress-your-guests/