Creamy Deviled Egg Potato Salad Recipe That Delivers
Deviled egg potato salad recipe: a creamy, tangy twist on a classic side, blending hard-boiled eggs with tender potatoes and a zesty dressing.
Equipment
- Large pot
- Saucepan
- Colander
- Mixing Bowls (various sizes)
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Potato masher (optional, for a smoother texture)
- Spatula or Large Spoon
- Airtight container for storage
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 8 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped celery
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- Salt and freshly ground black pepper to taste
- Optional garnish: fresh parsley, chopped
Instructions
- Step 1: Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 12-15 minutes. Drain well and let cool slightly.
- Step 2: Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Drain and rinse with cold water. Peel the eggs and chop them into small pieces, reserving one yolk for garnish.
- Step 3: Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, red onion, celery, paprika, and celery seed. Season with salt and pepper to taste.
- Step 4: Combine Ingredients: Gently fold the cooled potatoes and chopped eggs into the dressing until well coated.
- Step 5: Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with reserved egg yolk crumbled on top and chopped fresh parsley, if desired. Optional Tips: For a tangier flavor, add an extra tablespoon of white vinegar or a squeeze of lemon juice. For a smoky flavor, use smoked paprika. If sweet pickle relish is not available, finely chop dill pickles and add a pinch of sugar to the dressing. To reduce the fat content, use light mayonnaise or a combination of mayonnaise and Greek yogurt.
Notes
Variations
The fundamental deviled egg potato salad recipe lends itself well to numerous adaptations:
- Ingredient Swaps: For a lighter version, Greek yogurt can replace up to half of the mayonnaise. Smoked paprika introduces a smoky depth, while dill pickle relish provides a different tang than sweet relish. Bacon bits add a salty crunch.
- Regional Twists: A Southern-inspired version might include a touch of hot sauce or a dash of cayenne pepper. A German-style potato salad would omit the mayonnaise and vinegar, opting instead for a warm bacon vinaigrette. New England variations often incorporate finely diced bell peppers.
- Dietary Adjustments: For a vegan version, vegan mayonnaise and a plant-based egg substitute are viable alternatives. For those following a low-carb diet, cauliflower florets can partially or fully replace the potatoes, although the texture will differ. The recipe is naturally gluten-free.
Serving Suggestions
Deviled egg potato salad is versatile and appropriate for a variety of occasions. It functions effectively as a side dish at barbecues, picnics, and potlucks. It pairs well with grilled meats, such as burgers, chicken, or steak, as well as sandwiches and wraps. Consider serving it chilled to enhance its refreshing qualities. For a more substantial meal, it can be served as a main course, especially during warmer months. Garnishing with fresh parsley or a sprinkle of paprika adds visual appeal.
Storage Tips
To preserve freshness and flavor, deviled egg potato salad must be stored properly. Transfer the salad to an airtight container and refrigerate immediately. When stored correctly, it remains palatable for up to three to four days. It is not recommended to freeze this salad, as the texture of the mayonnaise and potatoes can deteriorate upon thawing. Always discard any salad that exhibits signs of spoilage, such as an off odor or unusual discoloration.
Frequently Asked Questions
- Question 1: Can this salad be made ahead of time?
Answer: Yes, it can be made a day in advance. In fact, allowing the flavors to meld in the refrigerator often enhances the taste. - Question 2: Can I use a different type of potato?
Answer: Yukon Gold and red potatoes are recommended because they hold their shape well. Russet potatoes tend to become mushy. - Question 3: Can I add other vegetables?
Answer: Yes, chopped celery, bell peppers, or green onions can be added for extra flavor and texture. - Question 4: Is it safe to leave potato salad at room temperature for an extended period?
Answer: No, potato salad should not be left at room temperature for more than two hours to prevent bacterial growth. - Question 5: How can I prevent the potatoes from becoming waterlogged when boiling?
Answer: Start the potatoes in cold water and avoid overcooking them. Drain them thoroughly after cooking.