Deviled Egg Potato Salad Recipe
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5.0
27 reviews
Excellent
Deviled Egg Potato Salad Recipe
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This deviled egg potato salad recipe combines the rich, savory flavors of deviled eggs with creamy potatoes, drawing inspiration from Southern-style potato salads. It is made lighter by substituting some of the dressing with Greek yogurt. Perfect as a side dish for Easter, summer cookouts, or winter potlucks.
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Ingredients
For The Salad:
- 2 pounds Yukon gold potatoes peeled and cut into 1-inch cubes (or yellow potatoes)
- 8 hard-boiled eggs
- 2 talks green scallions chopped
- 2 talks celery finely chopped
- 2 tablespoons sweet relish
- ½ teaspoon paprika or smoked paprika
- 1-2 tablespoons chives or green onions or parsley - chopped
For The Dressing:
- ½ cup mayonnaise
- ½ cup full-fat Greek yogurt
- 1 garlic clove minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Place the cubed potatoes in a large saucepan and cover with water. Put the lid on and bring the mixture to a boil over medium-high heat. Once boiled, turn the heat to medium and cook until the potatoes are fork-tender, 15-20 minutes.
- Drain the potatoes thoroughly, place them into a large salad bowl, and set aside to cool.
- Halve the hard-boiled eggs. Remove the cooked egg yolks and place them in a bowl. Using the back of a fork, mash them to break down any lumps.
- Cut the cooked egg whites into 1-inch cubes and transfer them into a small bowl. Set aside.
- To make the dressing, into the bowl containing the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, kosher salt and pepper. Whisk until thoroughly combined.
- To assemble the salad, place the now-cooled potatoes, chopped egg whites, scallions, celery and sweet relish into the serving bowl.
- Drizzle the dressing over everything and give it a gentle toss. Adjust the seasoning to your desired taste.
- Sprinkle the salad with paprika and chives (if using). Serve!
Notes
- Make-Ahead Instructions: Prepare the recipe as instructed, but do not add the paprika or chives. Store it in an airtight container in the fridge for up to 2 days. When ready to serve, transfer to a serving dish and
- garnish with paprika and chives.
- Leftover potato salad can be kept in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.
- Yields: The recipe makes approximately 6-7 cups of potato salad which is ideal for 6 servings as a side dish. The nutritional values below is per serving.
- Make-Ahead Instructions: Prepare the recipe as instructed, but do not add the paprika or chives. Store it in an airtight container in the fridge for up to 2 days. When ready to serve, transfer to a serving dish and garnish with paprika and chives.
- Storage: Leftover potato salad can be kept in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.
Nutrition Information
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Calories
364kcal
(18%)
Carbohydrates
32g
(11%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.002g
Cholesterol
250mg
(83%)
Sodium
672mg
(28%)
Potassium
808mg
(23%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
618IU
(12%)
Vitamin C
31mg
(34%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 250mg | 83% |
| Sodium | 672mg | 28% |
| Potassium | 808mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 31mg | 34% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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