Description
Deviled Egg Potato Salad Recipe
Ingredients
For the Salad:
2 pounds (900g) baby gold potatoes, halved or quartered
6 hard-boiled eggs, sliced (reserve a few slices for garnish)
1/2 cup celery, finely chopped
1/4 cup green onions, sliced (plus more for garnish)
For the Dressing:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1 teaspoon paprika (plus more for garnish)
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Instructions
Cook the Potatoes:
Place the potatoes in a large pot and cover with water.
Add a pinch of salt and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until fork-tender.
Drain and let cool to room temperature.
Prepare the Dressing:
In a medium bowl, whisk together mayonnaise, Dijon mustard, white vinegar, paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:
In a large mixing bowl, combine the cooled potatoes, chopped celery, green onions, and sliced eggs.
Pour the dressing over the potato mixture and gently toss until evenly coated.
Garnish and Serve:
Transfer the salad to a serving bowl. Top with reserved egg slices, a sprinkle of paprika, and additional green onions for garnish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
This Deviled Egg Potato Salad combines the creamy richness of deviled eggs with tender potatoes for a crowd-pleasing side dish! Perfect for potlucks or family gatherings.
Step-by-Step Guide
1. Boil the Eggs: While the potatoes cook, ensure your eggs are perfectly hard-boiled. Place eggs in a saucepan, cover with water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes before transferring to an ice bath.
2. Cook Potatoes to Perfect Tenderness: After bringing potatoes to a boil, reduce to a gentle simmer. Test at 10 minutes with a fork; they should yield easily but not be mushy. Uniform potato size is key for even cooking.
3. Cool Components Completely: Drain potatoes and spread them on a baking sheet to cool to room temperature. This prevents the dressing from becoming greasy. Peel and slice your cooled eggs.
4. Emulsify the Dressing: Whisk the mayonnaise, Dijon, and vinegar vigorously until completely smooth and creamy before adding the dry spices. This creates a cohesive base.
5. Fold Gently: In your large bowl, add the dressing to the potatoes first and toss lightly. Then, gently fold in the eggs, celery, and onions to maintain distinct textures.
Serving Suggestions
This salad is a versatile star. Serve it as the centerpiece of a picnic or barbecue lunch alongside grilled chicken or burgers. For an elegant touch, present it on a bed of butter lettuce or in individual small bowls. It also makes a fantastic filling for a hearty lunch wrap with crisp romaine.
How-to Summary
Boil and cool potatoes and hard-boiled eggs. Whisk mayonnaise, Dijon mustard, vinegar, paprika, garlic powder, salt, and pepper into a creamy dressing. In a large bowl, combine cooled potatoes, sliced eggs, celery, and green onions. Gently fold in the dressing until everything is coated. Garnish with extra egg slices, paprika, and green onions before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, for best flavor, prepare it up to 24 hours in advance. Store covered in the refrigerator. Add a small splash of vinegar or mayo before serving if it seems dry.
What’s the best potato substitute? Waxy potatoes like red bliss or Yukon Gold hold their shape well. Avoid russets, as they become too soft.
How can I lighten up the dressing? Substitute half the mayonnaise with plain Greek yogurt for a tangy, protein-rich alternative.
My dressing seems too thick. How do I fix it? Thin it with a teaspoon of pickle brine, lemon juice, or a little milk until you reach the desired consistency.
Is it safe to leave out at a picnic? Do not leave the salad unrefrigerated for more than 2 hours (1 hour if above 90°F). Keep it on ice in a cooler.
Common Mistakes to Avoid
- Adding dressing to warm potatoes, which causes absorption issues and a greasy texture.
- Over-mixing the salad after adding the eggs, resulting in a mashed, muddy consistency.
- Underseasoning the dressing. Always taste and adjust salt/pepper after mixing with a small potato piece.
- Using old paprika, which lacks vibrant color and flavor. Fresh spice makes a difference.
- Not cooling components completely, leading to a watery salad as residual heat creates condensation.
Conclusion
This Deviled Egg Potato Salad masterfully merges two classic dishes into one unforgettable side. Its success lies in the technique: perfectly cooked ingredients, a boldly seasoned dressing, and a gentle hand when combining. By following the detailed steps and avoiding common pitfalls, you’ll create a reliably creamy, flavorful salad that earns its place at any table. It’s a testament to how simple ingredients, when treated with care, can become something truly special for your next gathering.