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Deviled Egg Potato Salad: Get the Best Creamy Recipe.

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A creamy and flavorful side dish that combines the classic taste of deviled eggs with tender Yukon Gold potatoes, perfect for picnics and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 6 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup sweet pickle relish (optional)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh chives or green onions
  • Paprika for garnish

Instructions

  1. Place diced potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook for 10-15 minutes until fork-tender. Drain and let cool.
  2. Place eggs in a separate pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath, peel, and chop roughly.
  3. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, celery salt, garlic powder, onion powder, salt, pepper, and optional relish.
  4. Gently fold the cooled potatoes into the dressing, followed by the chopped eggs, red onion, and chives.
  5. Cover and refrigerate for at least one hour to allow flavors to meld.
  6. Garnish with paprika before serving.

Notes

  • Use Yukon Gold potatoes for the creamiest texture as they hold their shape well.
  • Ensure potatoes are completely cooled before mixing with mayonnaise to prevent the dressing from becoming oily.
  • For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

Nutrition

Keywords: Deviled Egg Potato Salad, Creamy Potato Salad, Picnic Recipes, Summer Side Dish

Find it online: https://www.mealsmell.com/deviled-egg-potato-salad-recipe/