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 dish is egg-based, making it unsuitable for those with egg allergies.

With its creamy texture and savory taste, this potato salad is versatile enough to serve as a side or a main dish. Packed with protein and healthy fats, it’s a nutritious choice for any meal.

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Get ready to impress your guests with this flavorful Creamy Deviled Egg Potato Salad!

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 flavorful and easy to prepare.

Diet Type

Vegetarian

Allergies

Eggs

Cuisine

American

Ingredients

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

Steps

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

Enjoy your creamy and flavorful Deviled Egg Potato Salad!