Deviled Egg Potato Salad

Deviled egg potato salad combines all the traditional flavors and textures of your favorite potato salad with the creamy deliciousness of deviled eggs.

Course potato side, salad/side

Cuisine American

Keyword devil egg potato salad, deviled egg potato salad recipe, devilled egg potato salad, how do you make deviled egg potato salad, how to make deviled egg potato salad, potato salad deviled eggs

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 421kcal

Author Beth Pierce

Ingredients

3 lbs Yukon Gold or Red Potatoes
1 tablespoon salt
8 large eggs
1 cup mayonnaise
1½ tablespoons Dijon mustard
2 teaspoons apple cider vinegar
2 large ribs of celery, chopped
½ cup red onion, chopped
½ cup sweet pickle relish
2-3 tablespoons chopped fresh chives
salt to taste
freshly ground black pepper to taste

Instructions

Place the potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork tender. Plunge the potatoes into an ice bath to stop the cooking process. Once cool, remove the potatoes and dry them to remove excess water. Dice the potatoes into bite-sized pieces.
Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil and carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath.
Peel and slice the hard-boiled eggs in half. Remove the yolks to a large bowl and mash them with a fork.
Chop the egg whites and set them aside for a few minutes. Add the mayonnaise, Dijon mustard, and apple cider vinegar to the bowl with the mashed yolks.
Stir until combined and relatively smooth. Add the potatoes, celery, red onion, pickle relish, chopped eggs, and chives to the bowl. Gently stir everything together.
Season with salt and freshly ground black pepper to taste

Notes

Simmer the potatoes just until fork-tender and always plunge them into an ice bath. Overcooking will make the potatoes more likely to lose their peels and fall apart when cut into bite-sized pieces.
The base does not have to be completely smooth like for deviled eggs. A few lumps will not be noticeable in potato salad.
Store the fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to a week.
You can make this potato salad up to 1 day before, but do not add the chives. Ensure the potatoes are coated with the dressing before storing the salad in an airtight container in the refrigerator. Stir in the chives about an hour before serving.
Store this potato salad in an airtight container in the refrigerator for up to 4 days.

Nutrition