This creamy deviled egg potato salad is a tasty twist on classic flavors. It’s packed with fluffy potatoes, hard-boiled eggs, and a rich dressing that makes every bite enjoyable!
Whenever I make this salad, I can’t resist sneaking a spoonful before it hits the table. Trust me, it’s that good! A perfect side dish for picnics or barbecues! 🥔🥚
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or red potatoes because they hold their shape well after cooking. If you need a substitute, try fingerling or even sweet potatoes for a unique twist.
Hard-Boiled Eggs: The eggs add creaminess and protein. You can replace them with tofu or chickpeas if you want a vegan version, though the flavor will change quite a bit.
Mayonnaise: Traditional mayo is great here, but you can use Greek yogurt for a lighter touch or a vegan mayo if needed. I’ve used both options with success!
Mustard: Yellow mustard is classic, but you can swap in Dijon for a little extra zing. Just start with a smaller amount, as it’s stronger.
Celery: The celery adds a nice crunch. If you don’t have any, try diced pickles or radishes to keep that crunch factor alive.
How Do I Cook the Potatoes Perfectly?
Cooking potatoes might seem straightforward, but getting them just right is key. Follow these simple steps for tender, fluffy potatoes:
- Start with cold water: Place diced potatoes in a pot and cover with cold water. This helps them cook evenly.
- Add salt: A pinch of salt in the water enhances flavor right from the beginning.
- Monitor cooking time: Boil them over medium-high heat, checking for doneness after 10 minutes. They should be fork-tender, not mushy.
- Drain and cool: Drain the potatoes and let them cool slightly before mixing with the other ingredients to prevent everything from getting mushy.
By following these steps, you’ll get perfectly cooked potatoes that are the star of your potato salad!
How to Make Creamy Deviled Egg Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 lbs potatoes (Yukon Gold or red potatoes), peeled and diced
- 5 hard-boiled eggs, chopped (reserve 1 egg yolk for garnish)
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika, plus extra for garnish
For the Garnish:
- 2 tablespoons finely chopped fresh chives or green onions
- Optional: 1/4 cup finely chopped celery (for extra crunch)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 1 hour of chilling time. So, in total, you’ll need about 1 hour and 15 minutes to enjoy this delightful potato salad!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the diced potatoes in a large pot. Cover them with cold water, then add a pinch of salt. Bring the pot to a boil over medium-high heat. Cook the potatoes until they are fork-tender, which should be about 10-15 minutes. Once done, drain the potatoes and let them cool slightly.
2. Preparing the Hard-Boiled Eggs:
While the potatoes are cooling, peel the hard-boiled eggs. Chop four of them finely and set aside. Take the remaining egg yolk and crumble or finely chop it to use as a garnish later.
3. Making the Dressing:
In a large mixing bowl, you’ll want to combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery salt, salt, black pepper, and smoked paprika. Whisk everything together until it’s smooth and well blended.
4. Combining Ingredients:
Now it’s time to bring everything together! Add the warm potatoes, chopped hard-boiled eggs, and, if you’re using it, the chopped celery to the dressing. Carefully fold everything together until the potatoes are evenly coated, taking care not to mash them up. If you need to, taste and adjust the seasoning to your liking.
5. Chilling the Salad:
Cover the mixture and pop it in the refrigerator for at least 1 hour. This chilling time helps the flavors blend beautifully!
6. Serving the Salad:
When you’re ready to serve, take the potato salad out of the fridge. Garnish with the reserved egg yolk crumbles, fresh chopped chives, and a sprinkle of smoked paprika on top. Enjoy your creamy, tangy, and perfectly textured deviled egg potato salad!
Happy cooking! 🥗
FAQ for Creamy Deviled Egg Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are great choices, you can also use fingerling or even sweet potatoes for a different flavor and texture. Just keep in mind the cooking time may vary slightly depending on the type of potato.
How Should I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge. The potato salad will stay fresh for up to 3 days. To enjoy it again, simply give it a gentle stir, as it may thicken slightly in the fridge.
Can I Make This Potato Salad in Advance?
Yes! You can make this salad up to 24 hours ahead of time. Just be sure to keep it covered in the refrigerator. The flavors will meld beautifully, making it even tastier when you’re ready to serve!
What If I Don’t Like Mayonnaise?
If mayo isn’t your thing, you can substitute it with Greek yogurt or a vegan mayo alternative for a lighter or dairy-free option. Just keep in mind this may change the taste slightly, but it will still be delicious!
