Creamy Deviled Egg Potato Salad

Creamy Deviled Egg Potato Salad, a vegetarian twist on a classic American dish. This recipe features tender potatoes enveloped in a rich deviled egg yolk dressing, complemented by crunchy celery and zesty relish. Ideal for gatherings, this salad is easy to prepare and sure to impress.

With its creamy texture and savory taste, it’s perfect for picnics, barbecues, or as a side dish at family dinners. Packed with protein from eggs, this dish offers nutritional benefits while being a crowd favorite.

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Get ready to elevate your meal prep with this delicious recipe!

Recipe Collection: Appetizer

Serving Size: 10

Cooking Time: 55 minutes

Overview

This Deviled Egg Potato Salad combines the creamy richness of deviled eggs with the hearty texture of potatoes. The dish features a deviled egg yolk dressing and chopped egg whites, making it a delightful twist on a classic appetizer. Perfect for gatherings, this salad is both easy to prepare and a crowd-pleaser.

Diet Type

Vegetarian

Allergies

Eggs

Cuisine

American

Ingredients

• 3 Pounds (lb) potatoes, cut
• 1 Tablespoon (tbsp) kosher salt
• 1 Pinch kosher salt, to taste
• 9 Large eggs
• 1 Cup mayonnaise
• 1 Tablespoon (tbsp) Dijon mustard
• 2 Teaspoons (tsp) white vinegar
• 0.5 Teaspoons (tsp) freshly ground black pepper
• 1 Pinch freshly ground black pepper, to taste
• 0.33 Cup sweet relish
• 2 Stalks celery, minced
• 0.5 Small red onion, minced
• 0.5 Teaspoons (tsp) paprika
• 1 Pinch chives, to taste

Steps

1. Place the potatoes in a large pot and cover with water up to 3 inches above the potatoes. Add the salt and eggs, and bring to a boil over high heat. Reduce the heat to a low boil and cook for 10 minutes.
2. Remove the eggs from the water using a slotted spoon and place them in an ice bath. Continue cooking the potatoes until tender, about 5 to 10 minutes more, then drain and let cool slightly.
3. Peel the eggs and cut each one in half. Remove the yolks and place them in a large bowl. Finely chop the whites and set aside. Mash the yolks with a fork until fully broken down. Add the mayonnaise, mustard, vinegar, and pepper to the yolks and stir well.
4. Add the cooked potatoes, reserved egg whites, relish, celery, and onion to the bowl and stir until well combined. Season with more salt and pepper to taste.
5. Transfer the salad to a serving bowl and sprinkle with paprika and chives. Serve chilled or at room temperature.

Enjoy this creamy and flavorful Deviled Egg Potato Salad at your next gathering!