Deviled egg potato salad boost the protein and brings in the classic flavor of deviled eggs to the summer-time classic with a twist.
Get ready to take your summer picnics to a whole new level with this mouthwatering recipe for deviled egg potato salad. Bursting with flavor and creamy textures, this irresistible dish is sure to be the star of your outdoor gatherings.
Imagine biting into a forkful of perfectly cooked potatoes, lightly coated in a tangy and creamy dressing that tastes just like deviled eggs. The combination of the classic deviled egg flavors, such as mustard, mayonnaise, and paprika, with the comforting goodness of tender potatoes creates a unique and unforgettable taste experience.
Whether you’re hosting a backyard barbecue, gathering at the park, or simply enjoying a sunny day in your own backyard, this deviled egg potato salad is the perfect side dish to complement any menu. Its vibrant colors and robust flavors will have your guests asking for seconds, thirds, and maybe even the recipe!
So why settle for ordinary picnic fare when you can elevate your outdoor dining experience with this delectable dish? Let your taste buds rejoice as you savor every delightful bite of this deliciously irresistible deviled egg potato salad.
How To Make Deviled Egg Potato Salad
Ingredients needed
- Yukon potatoes
- Eggs
- Celery
- Mayonnaise
- Mustard
- White vinegar
- Sweet relish
- Paprika
Making the deviled egg potato salad
- First, you’ll need to boil the eggs and the potatoes. Not together but seperatly. For the potatoes, boil until fork tender. Leave the skin on during the boil then peel the skin after. For the eggs, boil for about 10 minutes then allow them to cool in cold water. This will make the easier to handle when you’re peeling them.
- When the eggs are done, separate the yolks from the whites. Use the egg yolks to mix in with the ingredients for the dressing.
- Now, you can chop the egg whites and potatoes as rough or as fine as you’d like. Note, you may need more mayo if you go super fine. I suggest a coarse style chop for both.
- Pour in the white vinegar first and mix it in with the other ingredients. Then, add in the dressing.
- Lastly, taste for salt and pepper before serving.
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Deviled Egg Potato Salad
Ingredients
- 2 pound Yukon potatoes
- 6 large eggs
- 1/2 cup sweet relish
- 1/4 cup white vinegar
- 1 rib celery, minced
- salt & pepper to taste
Dressing
- 6 egg yolks
- 1/2-3/4 cup mayo
- 1 tablespoon mustard
- 1/4 teaspoon paprika
Instructions
- First, you'll need to boil the eggs and the potatoes. Not together but seperatly. For the potatoes, boil until fork tender. Leave the skin on during the boil then peel the skin after. For the eggs, boil for about 10 minutes then allow them to cool in cold water. This will make the easier to handle when you're peeling them.
- When the eggs are done, separate the yolks from the whites. Use the egg yolks to mix in with the ingredients for the dressing.
- Now, you can chop the egg whites and potatoes as rough or as fine as you'd like. Note, you may need more mayo if you go super fine. I suggest a coarse style chop for both.
- Pour in the white vinegar first and mix it in with the other ingredients. Then, add in the dressing.
- Lastly, add salt and pepper to taste before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.