Creamy Southern Deviled Egg Potato Salad Hybrid Recipe Easy and Perfect for Summer
A creamy southern deviled egg potato salad hybrid that combines the best of two classic Southern dishes into one rich, tangy, and crowd-pleasing side perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Southern
Ingredients
- 2 pounds Yukon Gold or red potatoes, peeled and cut into bite-sized pieces
- 6 large eggs, hard-boiled and peeled
- 1 cup mayonnaise, preferably full-fat
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 stalk celery, finely diced
- 2 green onions, sliced thin
- 2 tablespoons sweet pickle relish (optional)
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon granulated sugar
Instructions
- Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath to cool, then peel.
- Peel (if desired) and chop potatoes into roughly 1-inch chunks. Place in a pot of salted water and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender but not falling apart, about 12-15 minutes. Drain and let cool slightly.
- In a medium bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
- Peel eggs and chop 4 of them coarsely for mixing. Reserve 2 eggs for garnish, slicing or halving them as preferred. Dice celery and slice green onions.
- Gently fold the potatoes, chopped eggs, celery, green onions, and sweet pickle relish into the dressing. Stir carefully to avoid mashing the potatoes too much. Taste and adjust seasoning with salt, pepper, or more vinegar if needed.
- Transfer the salad to a serving bowl. Sprinkle smoked paprika over the top and arrange reserved sliced eggs for garnish. Cover and refrigerate for at least 1 hour to let flavors meld.
Notes
Use a folding motion when mixing to keep the salad light and airy. Chill for at least 1 hour or overnight for best flavor. Fresh eggs are harder to peel; use slightly older eggs if possible. For a lighter twist, substitute Greek yogurt for mayonnaise. This recipe is naturally gluten-free but check labels on mustard and relish. Optional variations include swapping potatoes for cauliflower for a low-carb version or adding spicy elements like jalapeños.
Nutrition
- Serving Size: About 3/4 cup (180g)
- Calories: 250
- Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
Keywords: potato salad, deviled eggs, southern recipe, summer salad, picnic salad, creamy potato salad, easy side dish