Deviled Egg Potato Salad
User Reviews
4.9
Deviled Egg Potato Salad
Description
The Deviled Egg Potato Salad starts by boiling eggs gently to hard-cooked perfection, then peeling them after cooling in ice water. Potatoes are peeled, cubed, and boiled until tender but still firm to avoid mushiness. The eggs are halved and the yolks mashed with mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, and sweet pickle relish to form a creamy, tangy dressing.
Chopped egg whites, celery, diced red onion, and green onions are mixed with the cooled potatoes and dressing, creating a combination of soft potato, creamy dressing, and crunchy vegetables. The salad is finished with fresh dill and hard-boiled egg halves dusted with paprika for color and flavor. This yields a balanced mix of creamy, tangy, and savory notes with varied textures.
Preparation involves careful timing to avoid cracked eggs and overcooked potatoes, with salting the water for flavor. The salad can be assembled ahead of time to allow flavors to meld.
Ingredients
Salad:
- 10 egg
- 2 lbs russet potato peeled and cubed
- 3 celery diced, stalks
- 1/2 red onion finely diced
- 1/3 cup green onions diced
Dressing:
- 1 ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon mustard stone-ground
- 1/2 cup pickle relish sweet
- salt to taste
- black pepper to taste
Garnish:
- 1/2 teaspoon paprika
- 2 egg halved, hard-boiled
- dill diced, fresh
Instructions
Boil the Eggs:
- Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling, put the lid on top of the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water.
- Once the eggs have cooled, peel and set aside.
Boil the Potatoes:
- Place cubed potatoes into another large pot and cover with water. Place over medium-high heat and bring to a boil. Boil for 8-10 minutes or until tender. Make sure you cook the potatoes evenly and don't overcook them.
- Please drain and immediately rinse in cold water, then set aside.
Make the Salad:
- Cut the eggs in half, remove the yolks, and place them in a medium bowl.
- In the same bowl, add mayonnaise, all the mustard relishes, salt, and pepper. Mash the yolks into the mixture and stir until fully combined.
- Coarsely chop the egg whites and add them to a large bowl.
- Add cooked potatoes, diced celery, red onion, and green onions. Add the yolk dressing and mix until incorporated.
- Sprinkle with paprika on top, cover, and refrigerate until serving.
- Garnish with halved hard-boiled eggs and fresh diced dill with serving.
Notes
- Start eggs in cold water and bring to a boil with lid on, then remove from heat to let stand for 15 minutes to avoid cracking.
- Cool eggs in ice water for 10 minutes before peeling for easier shell removal.
- Salt the water when boiling potatoes to enhance flavor; avoid overcooking to keep them firm.
- Cool potatoes and eggs completely before mixing to prevent dressing separation.
- This salad can be made a day ahead to develop deeper flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings as a side dish
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 266mg | 89% |
| Sodium | 494mg | 21% |
| Potassium | 642mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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