This Easy Deviled Egg Potato Salad mixes creamy potatoes and hard-boiled eggs for a tasty twist on a classic dish. Perfect for picnics or BBQs, it’s both filling and fun!
I love whipping this up because it reminds me of warm family gatherings. Plus, it’s so good that you might find yourself sneaking bites before it even hits the table! 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for their creamy texture. If you prefer a waxy type, red potatoes are a great substitute because they hold their shape well.
Eggs: Use large eggs for this recipe. If you’re short on time, you can buy pre-cooked hard-boiled eggs, but there’s something special about cooking your own from scratch!
Mayonnaise: Mayonnaise is crucial for creaminess. If you’re looking for a lighter option, Greek yogurt can replace some or all of the mayonnaise, adding a tangy flavor.
Mustard: Yellow mustard gives that classic deviled egg flavor, but you could also use Dijon for a bit of a kick. Just adjust the amount to your taste!
How Do I Get My Potatoes Perfectly Cooked?
Cooking potatoes just right is key to a great potato salad. Here’s how to do it:
- Start with cold water and add potatoes, bringing them to a boil. This helps them cook evenly.
- Simmer until tender but firm, usually about 10-15 minutes. Test with a fork; they should be soft but not falling apart.
- Drain and let them cool after cooking. If you add them to the salad hot, they might become mushy!
What’s the Best Way to Hard-Boil Eggs?
Hard-boiled eggs can be tricky, but here’s a simple method:
- Place eggs in a saucepan and cover them with cold water.
- Bring to a boil, then remove from heat and cover for 10-12 minutes.
- Transfer them to an ice bath immediately to stop the cooking process, making them easier to peel.
These tips should help you whip up a delicious Deviled Egg Potato Salad that everyone will love! Enjoy your cooking adventure!
Easy Deviled Egg Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 lbs potatoes (Yukon Gold or Russet), peeled and diced
- 6 large eggs
For the Dressing:
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For Garnish:
- Paprika, for garnish
- 2 tablespoons fresh chives, chopped (for garnish)
How Much Time Will You Need?
This Easy Deviled Egg Potato Salad takes about 20 minutes to prepare, plus 1 hour to chill. It’s a quick recipe for a delicious side dish that’s perfect for gatherings!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the diced potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer until they are tender but not mushy, which should take about 10-15 minutes. Drain them and then let them cool completely.
2. Prepare the Eggs:
While your potatoes are cooking, take a separate saucepan and place the eggs inside. Cover the eggs with cold water. Turn the heat up until the water boils, then remove the pan from the heat and cover it with a lid. Let the eggs sit like this for 10-12 minutes. Once done, drain the hot water and transfer the eggs to an ice bath to cool them down quickly. After they’re cool, peel and finely chop the eggs.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Stir everything together until well mixed. This dressing is what gives our salad that delicious deviled egg flavor!
4. Mix It All Together:
Add the cooled potatoes and chopped eggs to the bowl with the dressing. Gently toss everything together to combine, being careful not to break the potatoes too much. You want to keep some chunky pieces for texture!
5. Transfer and Garnish:
Once everything is well mixed, transfer the potato salad to a serving bowl. Sprinkle the top with paprika for that nice color and flavor, and add the chopped chives for a fresh touch.
6. Chill and Serve:
Cover the salad and chill it in the fridge for at least an hour before serving. This helps the flavors meld together and makes it even tastier! Serve it cold or at room temperature and enjoy!
Now you have a creamy, flavorful Deviled Egg Potato Salad to impress your friends and family! Enjoy every bite! 🎉
FAQ for Easy Deviled Egg Potato Salad
Can I Use Other Types of Potatoes?
Yes! While Yukon Gold and Russet potatoes are great choices, you can also use red potatoes or other varieties. Just keep in mind that waxy potatoes may hold their shape a little better and yield a different texture.
How Long Can I Store Leftover Potato Salad?
You can store leftover Deviled Egg Potato Salad in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving to refresh the ingredients!
Can I Make This Potato Salad Ahead of Time?
Absolutely! This salad is perfect for making ahead. You can prepare it a day in advance, just remember to keep it chilled in the refrigerator until serving.
What if I Don’t Have Apple Cider Vinegar?
No worries! If you don’t have apple cider vinegar, you can substitute it with white vinegar or lemon juice. Both will add a nice tang to your dressing.
