This Creamy Deviled Egg Potato Salad is a yummy twist on the classic dish! It combines tender potatoes with hard-boiled eggs, creamy mayo, and a bit of mustard for that tangy flavor we all love.
Perfect for BBQs or picnics, this salad is sure to make everyone smile (and maybe even fight over the last scoop). I always add a sprinkle of paprika on top for a pop of color—so fun!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are perfect for this dish as they hold their shape well. If you’re looking for a lighter option, try using cauliflower! Just steam it lightly for the right texture.
Eggs: Fresh eggs are a must for hard-boiling. If you’re short on time, pre-cooked or egg substitutes work, but nothing beats the taste of freshly boiled eggs!
Mayonnaise: This is the creamy base of the salad. If you prefer a lighter version, try Greek yogurt or a vegan mayo. Both will give you that creaminess you want without the extra calories.
Mustard: Yellow mustard adds a classic tang. For a change, you could use Dijon mustard for a more sophisticated flavor or even honey mustard for a sweeter twist!
Chives: Fresh chives are optional but add a nice oniony kick. You can substitute with green onions or skip this if you’re not a fan!
How Do You Perfectly Boil Eggs for Potato Salad?
Boiling eggs might seem straightforward, but getting it just right is key for this salad. Here’s how to do it perfectly:
- Place eggs in a saucepan and cover them with water. Ensure the water is at least an inch above the eggs.
- Bring to a rolling boil over medium heat. Once boiling, remove from heat and cover the pot.
- Let them sit in the hot water for 12 minutes. This helps to avoid overcooking, which can lead to that greenish ring around the yolk.
- Immediately transfer the eggs to an ice bath for a few minutes to stop cooking. Peel and chop when cool!
With these tips, you’ll have perfectly boiled eggs every time, just right for your creamy deviled egg potato salad!
Creamy Deviled Egg Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds potatoes (Yukon Gold or red potatoes), peeled and diced
- 6 large eggs
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For Garnish:
- Paprika, for garnish
- 2 tablespoons fresh chives, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking, plus an extra hour to chill. So overall, you can expect to spend around 1 hour and 20 minutes to create this delicious potato salad!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the diced potatoes in a large pot. Cover them with cold water and add a pinch of salt. Turn the heat to medium-high and bring the water to a boil. Cook the potatoes until they are tender but still hold their shape, which usually takes about 10-12 minutes. Once done, drain the potatoes and set them aside to cool.
2. Prepare the Eggs:
While the potatoes are cooking, take another saucepan and put in the eggs. Cover them with water, making sure they’re submerged. Bring the water to a rolling boil, then immediately remove the pan from heat and cover it. Let the eggs sit for about 12 minutes. After that, transfer the eggs to an ice water bath to cool. Once cooled, peel the eggs and chop them finely.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir everything together until smooth and well blended.
4. Combine Ingredients:
Now, add the cooled potatoes and the chopped eggs into the bowl with the dressing mixture. Gently fold everything together so that all the potatoes and eggs are coated without mashing the potatoes.
5. Transfer and Garnish:
Transfer the potato salad to a nice serving bowl. For that final touch, sprinkle the top with paprika and sprinkle chopped fresh chives if you’re using them. This gives the salad a lovely color and adds a bit of flavor!
6. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 1 hour before serving. This chilling time lets all the flavors meld together beautifully. When it’s time to serve, just scoop it out cold and enjoy every bite!
Can I Use Different Types of Potatoes for This Salad?
Absolutely! While Yukon Gold and red potatoes work wonderfully because they hold their shape, you can also use other varieties like Russets for a creamier texture. Just be aware that they may break down more easily during mixing.
What If I Don’t Have Apple Cider Vinegar?
No problem! You can substitute it with white vinegar or even lemon juice for a similar tangy flavor. Both alternatives will work just fine in the dressing!
Can I Make This Salad in Advance?
Yes, you can prep this salad a day ahead! Just follow all the steps and store it in an airtight container in the fridge. It will taste even better as the flavors meld together. Just give it a good stir before serving to remix everything!
How Should I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to stir it well before serving again, as ingredients may settle. If it seems a little dry, add a splash of mayo or vinegar to refresh it!
