Deviled Egg Potato Salad
This easy deviled egg potato salad recipe is a fantastic combination of two classics. It’s flavorful, creamy, and easy to make ahead of time–perfect for busy weeknight meals.
I had some hard-boiled eggs and a bit of fresh dill in the fridge, along with two russet potatoes on the counter that needed to be used up, so I adapted an easy deviled egg potato salad recipe I found on Spend with Pennies to put them to good use. We all enjoyed this quick and simple potato salad and thought it paired nicely with some pork chops with caramelized shallots, marinated tomatoes, and a loaded garden salad.
Deviled Egg Potato Salad
Ingredients:
- 2 lbs. russet (or Yukon) potatoes, peeled and cut into 1-inch cubes
- 5 hard-boiled eggs
- 2 tbsp green onion, divided
- 1 tbsp yellow onion, minced (**Soak the minced onion in ice water for 10 minutes if its flavor is too strong, dry on a paper towel)
- 1 celery rib, minced
Dressing:
- 1 cup mayonnaise
- 1 tbsp of Dijon mustard (can also use 2 tsp yellow mustard)
- 1 tbsp apple cider vinegar
- 1 tbsp fresh dill, chopped
- ⅛ tsp garlic powder
- ⅛ tsp celery salt
- Pinch of sugar, to taste, optional
- Sea salt and freshly cracked black pepper, to taste
- Paprika for garnish
How to Make a Deviled Egg Potato Salad
Prepare the hard-boiled eggs.
Add potatoes to a large pot of well-salted water. Add the cubed potatoes and bring to a boil over medium-high heat. Cook just until the potatoes are fork-tender, about 8-10 minutes.
Drain and let the potatoes cool while you put together the rest of the salad.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, celery salt, sugar, sea salt, and freshly cracked black pepper to taste. Set aside.
Cut 2 of the hard-boiled eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing and mix them in well.
Chop the egg whites up, along with the remaining eggs, and place them in a large bowl.
Add half the green onion, onion, celery, and cooled potatoes.
Pour the dressing over the potato mixture and stir to combine.
Taste and season with sea salt and freshly cracked black pepper to taste.
Sprinkle the top with paprika and the remaining green onion slices. Serve and enjoy.
Equipment
Ingredients
Ingredients:
- 2 lbs russet or Yukon potatoes, peeled and cut into 1-inch cubes
- 5 hard-boiled eggs
- 2 tbsp green onion divided
- 1 tbsp yellow onion minced (**Soak the minced onion in ice water for 10 minutes if its flavor is too strong, dry on a paper towel)
- 1 celery rib minced
Dressing:
- 1 cup mayonnaise
- 1 tbsp of Dijon mustard can also use 2 tsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp fresh dill chopped
- ⅛ tsp garlic powder
- ⅛ tsp celery salt
- Pinch of sugar to taste, optional
- Sea salt and freshly cracked black pepper to taste
- Paprika for garnish
Instructions
- Prepare the hard-boiled eggs.
- Add potatoes to a large pot of well-salted water. Add the cubed potatoes and bring to a boil over medium-high heat. Cook just until the potatoes are fork-tender, about 8-10 minutes.
- Drain and let the potatoes cool while you put together the rest of the salad.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, celery salt, sugar, sea salt, and freshly cracked black pepper to taste. Set aside.
- Cut 2 of the hard-boiled eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing and mix them in well.
- Chop the egg whites up, along with the remaining eggs, and place them in a large bowl.
- Add half the green onion, onion, celery, and cooled potatoes.
- Pour the dressing over the potato mixture and stir to combine.
- Taste and season with sea salt and freshly cracked black pepper to taste.
- Sprinkle the top with paprika and the remaining green onion slices. Serve and enjoy.
I love that sauce!