Description
A creamy, tangy twist on two beloved classics, this deviled egg potato salad combines all the best flavors of deviled eggs with the comforting texture of potato salad. Rich yolks are mashed into a seasoned dressing, while tender potatoes and chopped egg whites give it substance and satisfying bite. Perfect for BBQs, potlucks, and make-ahead lunches, it’s a dish that’s both nostalgic and a little unexpected—in the best way possible.
Ingredients
- 2 lbs Yukon gold or russet potatoes, peeled and cubed
- 6 large eggs
- ¾ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sweet pickle relish
- ½ teaspoon smoked paprika, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 1 stalk celery, finely chopped (optional)
- ¼ cup red onion or scallions, finely chopped
- Fresh parsley or dill, for garnish (optional)
Instructions
- Boil potatoes in salted water until fork-tender. Drain and let cool.
- Hard boil the eggs, then cool, peel, and separate yolks from whites.
- Mash yolks with mayo, mustard, vinegar, relish, paprika, salt, and pepper.
- Chop egg whites and mix with potatoes, onion, and celery if using.
- Fold everything into the dressing gently. Chill for at least 1 hour.
- Before serving, sprinkle with extra paprika and garnish with herbs.
Notes
- For smoother dressing, mash yolks thoroughly before adding mayo.
- Add a dash of hot sauce or cayenne for a spicier version.
- Best served chilled—flavors intensify after a few hours in the fridge.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American