Deviled Egg Potato Salad
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4.9
63 reviews
Excellent
Deviled Egg Potato Salad
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Deviled Egg Potato Salad brings together two classic favorites into a rich and delicious side dish. It's perfect for Easter, summer potlucks, and celebrations throughout the year!
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Ingredients
Salad:
- 10 eggs
- 2 lbs Russet potatoes peeled and cubed
- 3 stalks celery diced
- 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 stone-ground mustard
- 1/2 cup sweet pickle relish
- salt and pepper to taste
Garnish:
- 1/2 teaspoon paprika
- 2 hard-boiled eggs halved
- fresh dill diced
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
- I start my eggs in cold water because putting them into hot water will almost certainly crack them. Even if you let them come to room temperature first, you should heat them with the lid on over medium-high until the water boils. Then, remove them from the heat and let them stand for 15 minutes. Then, they go into a bowl of ice water to cool for 10 minutes before peeling. For peeling tips, see the FAQs section.
- Also, soft- to hard-boiled cooking time ranges from three to 12 minutes. Many people take them off the heat after they start boiling and let them sit for 10 to 12 minutes before chilling them in ice water. You can add a teaspoon of vinegar or baking soda to the water to help make them easier to peel.
- Although any potatoes will work for potato salad, I prefer russets or Yukon Golds for flavor and texture. Waxy potatoes hold their shape better than russets if you are worried about that.
- Always salt the water when boiling the potatoes for better flavor.
- Do not overcook the potatoes or add them to the salad until they cool; otherwise, they will be mushy.
- Cool the potatoes and eggs fully before mixing to avoid the dressing from separating.
- You can make this salad the day before, giving it time to absorb more of the flavors.
Nutrition Information
Show Details
Calories
457kcal
(23%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Cholesterol
266mg
(89%)
Sodium
494mg
(21%)
Potassium
642mg
(18%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
742IU
(15%)
Vitamin C
9mg
(10%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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