This creamy deviled egg potato salad is packed with flavor and so easy to whip up! It combines tender potatoes, hard-boiled eggs, and a delightful creamy dressing that keeps it comforting.
I love how this salad is a perfect side for any meal. Plus, it’s great for sharing at barbecues! Who can resist a scoop of this tasty goodness? 🥔🥚
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are great choices because they hold their shape well. If you’re looking for a low-carb option, you can substitute with cauliflower florets instead.
Eggs: Fresh large eggs are essential for this recipe. If you need a vegan version, consider using a commercial egg replacement or silken tofu blended to a similar consistency for that creamy texture.
Mayonnaise: The base of the creamy dressing, I prefer using a good quality mayo. If you’re watching calories, try Greek yogurt as a substitute for a tangy, healthier alternative.
Dijon Mustard: This adds a nice bite to the salad. If you don’t have Dijon, yellow mustard works too, but it will change the flavor slightly. You could also use a bit of hot sauce for an extra kick!
Vinegar: Apple cider vinegar gives a pleasant tang. White vinegar can be used as a substitute, or even lemon juice for a different flavor profile.
How Do You Cook Perfect Hard-Boiled Eggs?
Cooking hard-boiled eggs might seem straightforward, but timing is important. Here’s how to make them just right:
- Place eggs in a pot and cover with cold water. The water should be about an inch above the eggs.
- Bring to a boil over medium heat, then cover the pot, remove from heat, and let them sit for 12 minutes.
- Transfer eggs to an ice bath immediately after to stop cooking. This will make peeling them easier!
- Once cooled, crack the shells gently and peel under running water if you find it tough; it helps!
The result will be perfectly cooked eggs, ready to create that creamy texture in your potato salad! Enjoy your cooking! 🥗
Creamy Deviled Egg Potato Salad
Ingredients You’ll Need:
For the Base:
- 2 pounds medium Yukon Gold or red potatoes, peeled and cut into bite-sized chunks
- 5 large eggs
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (plus more for garnish)
For the Veggies:
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion or green onion
- 2 tablespoons sweet pickle relish (optional)
For Garnish:
- Fresh chives or parsley for garnish
How Much Time Will You Need?
This creamy deviled egg potato salad takes about 30 minutes to prepare, plus at least 1 hour to chill in the fridge. So in total, you’ll be enjoying your delicious salad in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the peeled and chopped potatoes in a large pot. Cover them with cold salted water, then bring to a boil. Cook the potatoes for about 10 to 15 minutes until they’re tender but still firm enough not to fall apart. Once ready, drain the potatoes and let them cool completely in a bowl.
2. Prepare the Hard-Boiled Eggs:
While the potatoes are cooling, take a medium pot and add the eggs, covering them with cold water. Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit for 12 minutes. After that, drain the eggs and place them into an ice bath to cool. Once cooled, peel 3 of the eggs and chop them finely, while leaving the other 2 intact for garnish.
3. Make the Dressing:
In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika. Stir the mixture well until it’s smooth and creamy. This dressing will make your salad extra flavorful!
4. Combine Everything:
Now it’s time to bring it all together! Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl with your dressing. If you’re using sweet pickle relish, toss that in too. Gently fold everything together until it’s well combined and every piece is coated with that delicious dressing.
5. Chill and Adjust Seasoning:
Give the salad a taste and adjust the seasoning with more salt and pepper if needed. Allow your potato salad to chill in the fridge for at least 1 hour. This lets all the flavors meld together beautifully.
6. Garnish and Serve:
Before you serve, slice the remaining hard-boiled eggs and place them on top of the salad. Sprinkle a little extra smoked paprika and add some fresh chives or parsley for a pop of color. Serve cold and enjoy your creamy deviled egg potato salad!
FAQ for Creamy Deviled Egg Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are great for this salad, you can also use Russet potatoes if that’s what you have on hand. Just keep in mind that Russets may become slightly softer, so watch the cooking time.
How Can I Make This Salad Healthier?
If you want to lighten up the salad, you can substitute the mayonnaise with Greek yogurt or a combination of both for a creamy yet lower-calorie option. Additionally, adding more chopped veggies like bell peppers or cucumbers can boost the nutrition!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to eat the salad within this timeframe for the best taste and texture. Give it a stir before serving again as some separation may occur.
Can I Make This Salad Ahead of Time?
Yes, you can! This potato salad tastes even better when it has time for the flavors to meld. Prepare it up to a day in advance, cover, and refrigerate until you’re ready to serve. Just add the garnishes right before serving for a fresh presentation!
