Deviled Egg Potato Salad Recipe
Culinary mashups are a fun way to approach old classics, and wellness coach and recipe developer Miriam Hahn of YouCare-SelfCare has a delightful combo of two picnic faves to share. The paprika-scented filling of deviled eggs meets the mayo-based dressing of your favorite potato salad for one wonderful dish that ticks both boxes.
This potato salad is a cinch to make, calling for quick-cooking fingerlings and a dressing that can be tossed together in the time it takes for the taters to boil. Consider making it at least a few hours before serving so that all of the flavors have time to mix and mingle.
We love this dish not just because it's tasty, but also because with the addition of eggs, it becomes a complete vegetarian meal — yet another reason why it's sure to become a crowd-pleasing picnic or potluck staple. The creamy dressing really pulls everything together, and it boasts a secret ingredient no one will ever guess.
Gather the ingredients for deviled egg potato salad
First, gather the ingredients for the deviled egg potato salad. You'll need eggs and potatoes, of course, the latter of the fingerling variety, which have a lovely, creamy texture that works so well in this salad.
"I prefer fingerling potatoes because the skin is much thinner and easier to eat," says Hahn. "I never peel potatoes because of the high nutrition content in the skin."
Next, the salad gets some color and crunch in the form of celery and red onion. The finishing touch is the dressing, made with a combo of mayo, sweet pickles, and not one but two types of mustard. "I use both Dijon and yellow mustard, because the combination is more flavorful and spicy," explains Hahn. "Dijon is made with black mustard seeds instead of yellow seeds, and they tend to have more of a kick."
A touch of mineral-rich pink Himalayan salt and a dusting of paprika, and this salad is ready to come together.
Cook the eggs and potatoes for the deviled egg potato salad
First up, it's time to cook the eggs. Hahn's method is fool-proof. First, place the eggs in a pot of cold water. Bring to a boil, then remove immediately from the heat. Cover and let it sit for 15 minutes before draining and rinsing under cold water. This method doesn't just ensure you get perfectly creamy yolks, but for Hahn, "letting the hard-boiled eggs sit in the warm water for 15 minutes makes them easier to peel."
Meanwhile, cook the potatoes. They're little, so they'll go fast — just about seven to eight minutes. That's the perfect amount of time to prepare the dressing!
Prepare the dressing for the deviled egg potato salad
To make the dressing for this deviled egg potato salad, the first step is to peel and halve the hard-boiled eggs. Why? Because those yolks are going to be our secret ingredient! Rich and creamy, egg yolks are a natural emulsifier. Place them in a small bowl and crush them with a fork. (You can chop the egg whites and set them aside — we'll get back to them later.)
To the bowl of egg yolks, meanwhile, add the mayonnaise, mustards, sweet pickles or relish, and spices. When it comes to the paprika, you can opt for either smoked or sweet: while Hahn notes that the latter is "more traditional," the former can add a fun, smoky hit that will be welcome at a cookout.
Assemble the deviled egg potato salad
When the potatoes are cooked, halve or quarter them and add them to the bowl with the egg whites. Add the celery, red onion, and dressing, and mix well to coat. The dressing will be thick, but Hahn has a trick here, too: Combining it with the still-warm potatoes will help it blend more smoothly.
Now, all that's left is to wait! Chill the salad until cold, then serve garnished with fresh herbs like dill or parsley, and it's time to dig in.
- 6 eggs
- 8 cups fingerling potatoes
- 3 celery ribs, diced
- ½ cup red onion, diced
- ½ cup sweet baby pickles, diced, or sweet relish
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons yellow mustard
- 1 teaspoon pink Himalayan salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- fresh dill or parsley, for garnish
- Put 6 eggs in a pot and cover them with water. Bring to a boil, then remove from heat, cover, and let sit for 15 minutes. Drain and let cool.
- Put 8 cups of fingerling potatoes in a pot and cover them with water. Boil for about seven to eight minutes, just until potatoes are tender but not mushy.
- Once the eggs are cool, peel them, cut them in half, and add the egg yolks to a small bowl. Chop the egg whites and put them in a large bowl.
- Mash the egg yolks with ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, 2 tablespoons of yellow mustard, ½ cup of sweet pickles or relish, and spices to create the deviled egg dressing.
- Quarter or halve the potatoes. Add to the bowl with the egg whites. Add the diced celery, diced red onion, and the egg yolk dressing. Mix well.
- Chill and garnish with fresh dill or parsley before serving.
| Calories per Serving | 292 |
| Total Fat | 14.6 g |
| Saturated Fat | 2.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 125.6 mg |
| Total Carbohydrates | 33.7 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 6.4 g |
| Sodium | 565.5 mg |
| Protein | 7.6 g |
