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Deviled Egg Potato Salad Recipe

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4 from 53 reviews

This Deviled Egg Potato Salad is a creamy, flavorful twist on classic potato salad, featuring tender potatoes combined with chopped hard-boiled eggs, celery, and green onions, all tossed in a tangy, dill pickle-infused dressing. Enhanced with smoked paprika and optional garnishes, it's perfect for picnics, barbecues, or as a comforting side dish.

Ingredients

Potatoes and Eggs

  • 2 pounds Potatoes (Yukon, Russet, Red, etc.)
  • 1 teaspoon Salt (for cooking potatoes)
  • 6 Hard Boiled Eggs (peeled)

Vegetables

  • 1 rib Celery (finely diced)
  • 2-4 Green onions (finely chopped)

Dressing

  • 3/4 cup Mayonnaise
  • 1/4 cup Dill Pickles (finely chopped or pickle relish)
  • 1 tablespoon Pickle Juice
  • 1 tablespoon Dijon Mustard (or more to taste)
  • 1 teaspoon White Vinegar (or more to taste)
  • 1/2 teaspoon Salt (or more to taste)
  • 1/8 teaspoon Black Pepper (or more to taste)

Garnish (Optional)

  • Smoked Paprika (a pinch)
  • Halved hard-boiled eggs
  • Chopped fresh parsley or chives

Instructions

  1. Cook the potatoes: Fill a 4-quart pot with cold water and add the potatoes along with 1 teaspoon salt. Ensure the water covers the potatoes by about 1 inch. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15-20 minutes depending on the potato size.
  2. Prepare the eggs: While the potatoes cook, slice the hard-boiled eggs in half lengthwise. Carefully separate the yolks from the whites. Coarsely chop the egg whites and set aside. Reserve the yolks for the dressing.
  3. Make the dressing: In a large mixing bowl, mash the egg yolks until crumbly. Stir in the mayonnaise, finely chopped dill pickles, pickle juice, Dijon mustard, white vinegar, salt, and black pepper until the mixture is smooth and well combined.
  4. Finish the potato salad: Drain the cooked potatoes and allow them to cool slightly while still warm. Add the slightly warm potatoes, chopped egg whites, finely diced celery, and chopped green onions to the dressing. Gently stir to combine, mashing some of the potatoes slightly if you prefer a creamier texture.
  5. Chill: Cover the bowl and refrigerate the potato salad for at least 1 hour or until thoroughly chilled to allow flavors to meld.
  6. Garnish and serve: Before serving, sprinkle the potato salad with a pinch of smoked paprika and garnish with optional halved hard-boiled eggs and chopped fresh parsley or chives. Let it sit at room temperature for about 15 minutes to enhance flavor and texture.

Notes

  • Use Yukon Gold or red potatoes for the best texture; Russets can get a bit fluffier.
  • Adjust mayonnaise and mustard quantities to taste for creaminess and tang.
  • Pickle juice can be substituted with a splash of lemon juice if unavailable.
  • For a spicier kick, add a pinch of cayenne pepper or hot sauce to the dressing.
  • This salad tastes even better the next day after the flavors have fully melded.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/deviled-egg-potato-salad-recipe/