This Deviled Egg Potato Salad is insanely delicious and creamy; you’ll want to serve this Southern staple at your next cookout. If you are a deviled egg lover like I am, you will love this side dish. To me, a good potato salad needs to be creamy, a little tart, a little savory, and pulled all together with a touch of mustard and, of course, eggs.
Dress this potato salad up with a little crumbled bacon, or make it spicy by adding 2 tablespoons of chopped chilis to the dressing.
Ingredients
- Potatoes: I like to use small or medium russet potatoes for this recipe. They hold up well when boiled and do not get too mushy when folded into the dressing.
- Eggs: You’ll need 7 large hard-boiled eggs for this recipe.
- Green onions sliced thinly
- Real mayonnaise
- Relish (dill pickle is preferred, but you can use sweet relish too!)
- Dijon mustard
- White vinegar
- Salt, granulated onion, and garlic, black pepper, and paprika
- You’ll also need to have ice on hand to make an ice bath for boiled potatoes.
How to Make Deviled Egg Potato Salad
- Peel and dice russet potatoes into 1″ cubes.
- Bring a large pot with 2 quarts of water to boil. Add 1 tablespoon of salt, stir and add potatoes. Cook for 18-22 minutes until just tender.
- Drain potatoes and set them aside.
- Slice two of the eggs into quarters. Set aside for garnish. Chop the remaining eggs into small pieces. Do not mash. Set aside. Slice green onion, reserving 1 tablespoon for garnish.
- Next, combine mayonnaise, green onion, vinegar, mustard, relish, granulated onion, salt, black pepper, and granulated garlic in a large bowl. Taste for flavor and adjust accordingly.
- Add finely chopped egg and potatoes and fold into the mayonnaise mixture.
- Scoop contents into a serving dish and garnish with quartered eggs, a sprinkling of paprika (optional), and the reserved green onion slices. Cover and place into the refrigerator for 2-3 hours before serving.
- Store leftovers potato salad in the refrigerator for 2-3 days after preparation.
Serving Potato Salad
- Fill a bowl that is larger than your serving dish with ice. Place the potato salad dish on top of the ice bowl. It will keep the salad cool. Cover with plastic wrap until the time of service. Drain away melted ice and replenish as needed.
How to Make the perfect boiled eggs:
I’ve found that the easiest way to get a perfect boiled egg is to place the eggs in cold water, then bring them to a boil on the stovetop. As soon as they reach a good boil, turn off the burner, secure the lid on the pan, and let the eggs stand for 30 minutes. Drain the hot water, and refill the pan with cold water. Let them sit for 10 minutes, drain, replace the lid, and gently shake the eggs around in the pan. Doing this will loosen the shells and make them easier to remove.
The best part is that using this method is that it will not overcook the yolks. There will be no greenish-gray ring (sulfides) around the yolk at all. They will have a nice bright yellow-orange color.
Deviled Egg Potato Salad
Ingredients
- 8-9 small russet potatoes
- salt for boiling
- 7 eggs hard boiled
- 2-3 green onions sliced thinly
- 1 2/3 cup mayonnaise
- 2 tablespoons relish
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons white vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon granulated onion
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Peel and dice russet potatoes into 1″ cubes.
- Bring a large pot with 2 quarts of water to boil. Add 1 tablespoon of salt, stir and add potatoes. Cook for 18-22 minutes until just tender.
- Drain potatoes and set them aside.
- Slice two of the eggs into quarters. Set aside for garnish. Chop the remaining eggs into small pieces. Do not mash. Set aside. Slice green onion, reserving 1 tablespoon for garnish.
- Next, combine mayonnaise, green onion, vinegar, mustard, relish, granulated onion, salt, black pepper, and granulated garlic in a large bowl. Taste for flavor and adjust accordingly.
- Add finely chopped egg and potatoes and fold into the mayonnaise mixture.
- Scoop contents into a serving dish and garnish with quartered eggs, a sprinkling of paprika (optional), and the reserved green onion slices. Cover and place into the refrigerator for 2-3 hours before serving.
- Store leftovers potato salad in the refrigerator for 2-3 days after preparation.
- Serving Potato Salad: Fill a bowl that is larger than your serving dish with ice. Place the potato salad dish on top of the ice bowl. It will keep the salad cool. Cover with plastic wrap until the time of service. Drain away melted ice and replenish as needed.
