Deviled Egg Potato Salad Recipe
User Reviews
5
Deviled Egg Potato Salad Recipe
Description
Deviled Egg Potato Salad Recipe starts by boiling peeled potatoes until fork-tender, then cooling them in a bowl. Hard-boiled eggs are halved, with yolks mashed and combined with mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, salt, and pepper to create a creamy dressing. The whites of the eggs are cubed and mixed back into the cooled potatoes alongside chopped scallions, celery, and sweet relish. The dressing is then gently tossed with the salad ingredients to coat evenly.
The salad offers a creamy yet tangy flavor, showcasing the texture contrasts between soft potatoes, firm egg whites, crunchy celery, and the slight sweetness of the relish. Paprika or smoked paprika along with chopped chives or herbs garnish the dish, adding color and complementary notes.
Prepared in advance, this salad tastes best when chilled and garnished just before serving. Leftovers keep well refrigerated for a few days, though the potatoes may absorb dressing over time, so seasoning adjustment or extra creamy elements can refresh the texture before serving again. The portion yields about six servings, suitable as a flavorful side dish.
Ingredients
For The Salad:
- 2 pounds potato peeled and cut into 1-inch cubes (or yellow potatoes, Yukon gold variety
- 8 egg hard-boiled
- 2 talks scallions chopped, green
- 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 Greek yogurt full-fat
- 1 garlic minced, clove
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
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
- Prepare the salad ahead but omit paprika and chives; add them fresh when serving.
- Store leftover salad in airtight container in fridge up to 3 days; seasoning or dressing may need adjustment before serving.
- The recipe yields approximately 6 servings of potato salad as a side dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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