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Creamy Classic Deviled Egg Potato Salad

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A creamy, tangy potato salad featuring deviled eggs folded into tender potatoes with a luscious dressing, perfect for summer gatherings and barbecues.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 4 large eggs, hard-boiled and peeled
  • ½ cup (120 ml) mayonnaise
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) apple cider vinegar
  • ½ cup (about 50 g) celery, finely chopped
  • 2 tablespoons (about 8 g) green onions or chives, thinly sliced
  • 2 tablespoons (30 g) sweet pickle relish (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon (2 g) paprika, for garnish

Instructions

  1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to simmer. Cook for 12-15 minutes until the potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly.
  2. While potatoes cook, place eggs in a medium pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Drain and cool eggs under cold running water. Peel carefully.
  3. Slice eggs in half lengthwise. Carefully remove yolks into a small bowl. Mash yolks with mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste. This mixture acts as your creamy dressing base.
  4. Dice the egg whites into small pieces and set aside.
  5. In a large mixing bowl, add warm potatoes, chopped celery, sliced green onions or chives, and sweet pickle relish if using. Pour deviled egg dressing over the top.
  6. Mix everything carefully to coat the potatoes without mashing them. Fold in diced egg whites last, reserving a few for garnish.
  7. Taste for salt and pepper, adjust as needed. Sprinkle paprika over the top and garnish with reserved egg whites and extra chives if desired. Cover and refrigerate for at least 1 hour to let flavors meld.
  8. Bring out about 15 minutes before serving to take the chill off. Serve slightly cool.

Notes

Do not overcook potatoes to avoid mushy texture. Fold ingredients gently to maintain potato chunks. Chilling the salad for at least 1 hour enhances flavor. For a lighter version, substitute half the mayonnaise with plain Greek yogurt. Adding smoked paprika instead of regular paprika adds a subtle smoky flavor. Use fresh herbs like dill or parsley for seasonal freshness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or slightly cool, not warm.

Nutrition

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

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