0 from 12 votes
Deviled Egg Potato Salad
Don't be fooled by the name... This Deviled Egg Potato Salad recipe with a kick of smoky bold paprika is pure heaven! It's a crowd-pleasing side for all your favorite comfort food dishes.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12 servings
Calories: 364 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 3 pounds Russet potatoes
- 12 hard boiled eggs peeled and chopped
- 1 ½ cups mayonnaise
- ½ cup gherkin pickles diced + ¼ cup pickle juice
- 3 tablespoon Dijon mustard
- 3 tablespoons fresh chopped dill weed
- 1 teaspoon paprika
- ½ cup chopped celery
- ½ cup chopped sweet onion
- salt and pepper
Instructions
- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. (Personally, I prefer to cook the potatoes this way. Then peel the loosened skins off and chop them into small pieces. I just hate using a traditional veggie peeler! If this sounds like crazy talk, you can also peel the potatoes ahead of time and dice into 3/4 inch cubes. Then boil the potatoes to fork-tender, about 10 to 12 minutes. Time wise, both methods are pretty equal.)
- Meanwhile, chop the hard boiled eggs, gherkin pickles, dill, celery, and sweet onion.
- Set out a large mixing bowl. Combine the mayonnaise, gherkin pickles and juices, Dijon mustard, dill weed, and paprika in the bowl. Mix until smooth.
- Once the potatoes are fork tender, drain off the water. Remove the loose peels and chopped potatoes into ½ - ¾ inch chunks. (You can leave some of the peels on if you like the texture of the peel.) It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs, celery, and sweet onion. Gently fold the potato salad together until completely smooth. Then taste and salt and pepper as needed.
- Cover the potato salad and refrigerate for at least 4 hours.
Cup of Yum
Notes
- If you have time, make this recipe the day before serving.
- If you have time, make this recipe the day before serving.
- Keep refrigerated in an airtight container and store for up to a week.
- Keep refrigerated in an airtight container and store for up to a week.
Nutrition Information
Serving
0.75cup
Calories
364kcal
(18%)
Carbohydrates
22g
(7%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
198mg
(66%)
Sodium
369mg
(15%)
Potassium
574mg
(16%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
403IU
(8%)
Vitamin C
7mg
(8%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 364
% Daily Value*
| Serving | 0.75cup | |
| Calories | 364kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 198mg | 66% |
| Sodium | 369mg | 15% |
| Potassium | 574mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.