0 from 12 votes
Deviled Egg Potato Salad
My Deviled Egg Potato Salad recipe is a delicious mashup between everybody's favorite retro appetizer and everybody's favorite picnic salad.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 392 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 1/2 lbs baby dutch potatoes
- 1/2 cup mayonnaise
- 1/4 cup very finely chopped red onion
- 1/4 cup very finely chopped celery
- 4 large eggs
- 1 tsp prepared mustard
- 1 Tbsp white wine vinegar
- 1/4 tsp smoked paprika or chipotle chili powder (plus more for garnish)
- 1/4 tsp cayenne pepper
- 1/4 tsp celery seed
- salt and fresh cracked pepper to taste
garnish
- chopped fresh parsley
- smoked paprika
Instructions
- Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are just tender. Check them with the tip of a sharp knife. Drain and cut the potatoes in half or quarters, depending on size. Place them in a large mixing bowl. Add the celery and onion to the bowl.
- While the potatoes are cooking, put the eggs in a saucepan and cover with cold water. Bring to a boil, and boil for one minute. Then cover, remove from the heat, and let sit for 12 minutes. Drain and peel the eggs. Slice in half and remove the yolks. Chop the whites and add to the bowl with the potatoes.
- Put the yolks, mayonnaise, mustard, vinegar, paprika, cayenne, and celery seed in a small food processor and process until nice and smooth and creamy. Add more mayo if your dressing seems too thick. Season with salt and pepper to taste, and add more of any of the other spices if you like.
- Scrape out the dressing onto the potatoes and toss very gently to evenly coat everything. Cover with plastic wrap and chill the salad until ready to serve. Garnish wtih parlsey and a sprinkle of paprika.
Cup of Yum
Notes
- No need to wait until the potatoes have cooled before you add the dressing...adding it to warm potatoes helps it to sink in and flavor them.
- Feel free to up the paprika and cayenne for a spicier dressing.
Nutrition Information
Serving
0.5cup
Calories
392kcal
(20%)
Carbohydrates
32g
(11%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
175mg
(58%)
Sodium
270mg
(11%)
Potassium
824mg
(24%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
402IU
(8%)
Vitamin C
35mg
(39%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 392
% Daily Value*
| Serving | 0.5cup | |
| Calories | 392kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 175mg | 58% |
| Sodium | 270mg | 11% |
| Potassium | 824mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 402IU | 8% |
| Vitamin C | 35mg | 39% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.