Deviled Egg Potato Salad: A Creamy, Tangy Twist on a Classic

Potato salad is a beloved classic, a staple at picnics, barbecues, and potlucks. But what if you could elevate this already delicious dish to a whole new level of flavor and texture? Enter the Deviled Egg Potato Salad – a creamy, tangy, and utterly irresistible twist on the traditional recipe. This recipe takes the best parts of deviled eggs – the creamy yolk mixture, the subtle tang of mustard, and the sprinkle of paprika – and combines them with the comforting heartiness of potato salad. The result is a symphony of flavors that will have everyone reaching for seconds (and thirds!).

This isn’t just about throwing some deviled eggs into potato salad. This recipe is carefully crafted to ensure the perfect balance of textures and tastes. We’re talking about perfectly cooked potatoes, a creamy and tangy dressing that coats every piece, and the satisfying bite of hard-boiled eggs, all brought together with a touch of paprika for a beautiful presentation and a hint of spice.

Get ready to ditch the same old potato salad recipe and embrace this exciting new version. It’s easy to make, requires simple ingredients, and is guaranteed to be a crowd-pleaser. Let’s get cooking!

## Why You’ll Love This Deviled Egg Potato Salad

* **Flavor Explosion:** The combination of creamy potatoes, tangy dressing, and deviled egg goodness is simply irresistible.
* **Perfect for Any Occasion:** Whether it’s a summer barbecue, a family gathering, or a simple weeknight dinner, this potato salad is always a hit.
* **Easy to Make:** With simple ingredients and straightforward instructions, this recipe is perfect for cooks of all skill levels.
* **Make-Ahead Friendly:** You can prepare this potato salad ahead of time, allowing the flavors to meld together even more. It’s the perfect dish for busy hosts.
* **Customizable:** Easily adjust the ingredients to suit your preferences. Add more mustard for a tangier flavor, or include your favorite herbs for a fresh twist.

## Ingredients You’ll Need

* **Potatoes:** 2 pounds Yukon Gold or red potatoes, peeled or unpeeled (your preference!)
* **Eggs:** 6 large eggs
* **Mayonnaise:** 1 cup (use your favorite brand – full-fat or light)
* **Yellow Mustard:** 2 tablespoons (Dijon mustard can also be used for a slightly different flavor)
* **Sweet Pickle Relish:** 2 tablespoons
* **Celery:** 1/2 cup, finely chopped
* **Red Onion:** 1/4 cup, finely chopped
* **Apple Cider Vinegar:** 1 tablespoon
* **Salt:** 1 teaspoon, or to taste
* **Black Pepper:** 1/2 teaspoon, or to taste
* **Paprika:** For garnish
* **Optional Add-ins:** Chopped fresh dill, chives, bacon bits, chopped pickles, hot sauce

## Step-by-Step Instructions

**Step 1: Cook the Potatoes**

1. Place the potatoes in a large pot and cover them with cold water. Make sure the water level is a couple of inches above the potatoes.
2. Add a generous pinch of salt to the water. This helps to season the potatoes from the inside out.
3. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender. To test for doneness, insert a fork into a potato. It should slide in easily without resistance. Don’t overcook the potatoes, or they will become mushy.
4. Drain the potatoes in a colander and let them cool slightly. You can speed up the cooling process by running them under cold water. However, be careful not to over-saturate them.
5. Once the potatoes are cool enough to handle, cut them into bite-sized pieces. The size of the pieces is up to you, but aim for roughly 1-inch cubes.

**Step 2: Hard-Boil the Eggs**

1. Place the eggs in a saucepan and cover them with cold water. Again, make sure the water level is an inch or two above the eggs.
2. Bring the water to a boil over high heat. As soon as the water reaches a rolling boil, remove the saucepan from the heat and cover it with a lid.
3. Let the eggs sit in the hot water for 10-12 minutes. This will ensure that the yolks are fully cooked and not runny. For extra creamy yolks, go for the lower end of the time range (10 minutes). For firmer yolks, go for the higher end (12 minutes).
4. After 10-12 minutes, drain the hot water and immediately run the eggs under cold water. This stops the cooking process and makes them easier to peel.
5. Peel the eggs. Gently tap each egg on a hard surface to crack the shell all over. Then, start peeling from the bottom of the egg, where there is usually a small air pocket. Rinse the eggs under cold water as you peel them to help remove any stubborn pieces of shell.

**Step 3: Prepare the Deviled Egg Mixture**

1. Separate the yolks from the whites of 4 of the hard-boiled eggs. Place the yolks in a medium bowl and the whites in a separate bowl.
2. Mash the yolks with a fork until they are smooth and creamy. Make sure there are no large lumps remaining.
3. Add the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper to the mashed yolks. Mix well until everything is thoroughly combined and the mixture is smooth and creamy.
4. Taste the mixture and adjust the seasonings as needed. You may want to add more mustard for a tangier flavor, or more salt and pepper to enhance the overall taste.
5. Chop the remaining 2 hard-boiled eggs (both yolk and whites) into small pieces and set aside. These will be added to the salad for extra egg texture and flavor.
6. Finely chop the egg whites from the first 4 eggs that you separated and add to the medium bowl with the yolk mixture. Mix well.

**Step 4: Assemble the Potato Salad**

1. In a large bowl, combine the cooked potatoes, chopped celery, and chopped red onion.
2. Pour the deviled egg mixture over the potatoes and vegetables. Gently fold everything together until the potatoes are evenly coated with the dressing. Be careful not to over-mix, as this can cause the potatoes to become mushy.
3. Add the chopped hard-boiled eggs that you set aside earlier. Gently fold them into the potato salad.

**Step 5: Chill and Serve**

1. Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld together. Chilling the salad also helps to firm it up and make it easier to serve.
2. Before serving, give the potato salad a gentle stir. If it seems a little dry, you can add a tablespoon or two of mayonnaise to loosen it up.
3. Garnish the potato salad with a sprinkle of paprika for a beautiful presentation and a subtle hint of spice.
4. Serve chilled and enjoy!

## Tips for the Best Deviled Egg Potato Salad

* **Choose the Right Potatoes:** Yukon Gold or red potatoes are the best choices for potato salad because they hold their shape well after cooking and have a creamy texture.
* **Don’t Overcook the Potatoes:** Overcooked potatoes will become mushy and make your potato salad soggy. Cook them just until they are fork-tender.
* **Cool the Potatoes Completely:** Allow the potatoes to cool completely before adding the dressing. This will prevent the dressing from becoming runny.
* **Use Good Quality Mayonnaise:** The mayonnaise is the base of the dressing, so use a good quality brand that you enjoy the taste of. You can use full-fat or light mayonnaise, depending on your preference.
* **Don’t Be Afraid to Experiment with Flavors:** Feel free to add your favorite herbs, spices, or other ingredients to customize the potato salad to your liking. Some popular additions include chopped fresh dill, chives, bacon bits, chopped pickles, and hot sauce.
* **Make it Ahead of Time:** This potato salad tastes even better when it’s made ahead of time and allowed to chill in the refrigerator for a few hours. This gives the flavors time to meld together and create a more cohesive dish.
* **Adjust the Seasoning:** Taste the potato salad after it’s been chilled and adjust the seasoning as needed. You may need to add more salt, pepper, or mustard to achieve the perfect flavor balance.

## Variations and Add-ins

* **Bacon Deviled Egg Potato Salad:** Add cooked and crumbled bacon for a smoky and savory flavor.
* **Spicy Deviled Egg Potato Salad:** Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
* **Dill Deviled Egg Potato Salad:** Add chopped fresh dill for a fresh and herbaceous flavor.
* **Pickle Deviled Egg Potato Salad:** Add chopped dill pickles or sweet pickles for a tangy and crunchy element.
* **Avocado Deviled Egg Potato Salad:** Add diced avocado for a creamy and healthy twist. Add the avocado right before serving to prevent browning.
* **Everything Bagel Seasoning Deviled Egg Potato Salad:** Sprinkle everything bagel seasoning on top for a savory and flavorful garnish.

## Serving Suggestions

Deviled Egg Potato Salad is a versatile dish that can be served as a side dish or a main course. Here are a few serving suggestions:

* **As a Side Dish:** Serve it alongside grilled meats, burgers, sandwiches, or salads.
* **As a Main Course:** Serve it with crackers or bread for a light and satisfying lunch or dinner.
* **At a Picnic or Barbecue:** It’s the perfect dish to bring to a picnic or barbecue. It’s easy to transport and can be made ahead of time.
* **In a Mason Jar:** Layer the potato salad in a mason jar for a cute and portable lunch option.
* **With Grilled Chicken or Fish:** The creamy and tangy flavors complement grilled chicken or fish perfectly.

## Storage Instructions

* Store leftover Deviled Egg Potato Salad in an airtight container in the refrigerator for up to 3-4 days.
* Do not freeze potato salad, as the potatoes and mayonnaise will separate and become watery when thawed.

## Recipe Card

**Deviled Egg Potato Salad**

**Prep Time:** 20 minutes
**Cook Time:** 20 minutes
**Chill Time:** 30 minutes (minimum)
**Total Time:** 1 hour 10 minutes

**Yield:** 6-8 servings

**Ingredients:**

* 2 pounds Yukon Gold or red potatoes, peeled or unpeeled
* 6 large eggs
* 1 cup mayonnaise
* 2 tablespoons yellow mustard
* 2 tablespoons sweet pickle relish
* 1/2 cup finely chopped celery
* 1/4 cup finely chopped red onion
* 1 tablespoon apple cider vinegar
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* Paprika, for garnish

**Instructions:**

1. **Cook the Potatoes:** Place the potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer for 12-15 minutes, or until fork-tender. Drain and let cool.
2. **Hard-Boil the Eggs:** Place the eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Drain and run under cold water. Peel the eggs.
3. **Prepare the Deviled Egg Mixture:** Separate the yolks from the whites of 4 eggs. Mash the yolks and mix with mayonnaise, mustard, relish, vinegar, salt, and pepper. Chop the whites and add to yolk mixture. Chop the remaining 2 eggs (yolk and whites) and set aside.
4. **Assemble the Potato Salad:** In a large bowl, combine the cooked potatoes, celery, and red onion. Pour the deviled egg mixture over the potatoes and vegetables. Gently fold in the mixture. Add the chopped hard-boiled eggs.
5. **Chill and Serve:** Cover and refrigerate for at least 30 minutes. Garnish with paprika before serving.

Enjoy this delightful twist on a classic potato salad! This Deviled Egg Potato Salad is sure to become a new favorite at your next gathering. The creamy texture, tangy flavor, and satisfying combination of potatoes and eggs make it an irresistible dish that everyone will love. So, give it a try and experience the deliciousness for yourself!