At Southern picnics, you’ll always find squash casserole, deviled eggs, and potato salad. Now, there’s a twist—deviled egg potato salad.
Everyone has their own way of making deviled eggs and potato salad. We all tend to stick to our parents’ methods. We don’t want to change things too much, but we have a new idea. We’ve merged deviled eggs and potato salad into one dish, giving you the best.
I have even tried mixing and matching some other salad recipes like Southern Macaroni Salad, and Autumn Pear Salad With Pomegranate which turned out really well and here we are moving forward to the next one and simply hoping the positive outcomes.
This deviled egg potato salad keeps it classic with yellow mustard, pickle relish, and a hint of hot sauce. Want more spice? Add extra hot sauce, red pepper flakes, or diced hot pepper. Sprinkle paprika on top for a nice presentation. It’s an easy and delicious summer favorite!
This dish combines two cookout classics—potatoes and eggs—with a creamy mayo-based dressing. It’s a classic, simple, and perfect choice for your summer gatherings!
What Are Deviled Eggs?
I want to tell you about deviled eggs. They’re basically eggs that have been boiled, cut in half, and then we mash the yolks. After mashing, we mix them with other ingredients before putting them back into the egg halves. The key ingredients for the mashed yolk mixture are mayonnaise and mustard.
If you’re interested, I have a recipe for deviled eggs that you might find helpful. You can also try different versions of this recipe in the potato salad.
Overview: How To Make Deviled Egg Potato Salad?
Deviled Egg Potato Salad is a simple yet flavorful dish that combines the heartiness of potatoes with the richness of eggs, creating a delectable side perfect for any occasion.
The preparation of this potato salad is straightforward. Begin by boiling potatoes in water with a touch of salt until they are fork-tender. After draining, let the potatoes chill for a minimum of 10 minutes, ensuring they are cool to the touch. Meanwhile, coarsely chop some eggs and halve the rest. Create a creamy and tangy dressing by blending yolks with mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and salt. The assembly involves combining potatoes, chopped eggs, and the mayo mixture with diced celery, creating a satisfying texture and flavor profile.
Garnish the Deviled Egg Potato Salad with a sprinkle of paprika for a visually appealing touch. The paprika adds a burst of color, enhancing the overall presentation. This potato salad is ready to be served and enjoyed, making it a versatile side dish that complements various main courses. With its ease of preparation and delightful taste, it’s a go-to recipe for gatherings, picnics, or simply elevating a regular family meal. The combination of creamy potatoes, eggs, and the flavorful dressing makes each bite a comforting and delicious experience.
What Are Some Options for Choosing Potatoes?
Waxy varieties like Yukon Gold are good because they hold their shape well even after cooking. Another option is choosing organic potatoes, so you don’t need to peel them—just give them a good scrub.
Keeping the skin on is a great idea since it’s packed with nutrients. By not peeling them, you get more goodness from your potatoes. However, if you prefer, you can always peel them before using.
I personally selected Yukon Gold potatoes for this recipe as they provide the desired shape to the potato salad.
Deviled Egg Potato Salad
- Large saucepan
- Mixing bowls (small and large)
- Cutting Board
- Measuring Spoons
- Stirring Utensil
- Colander or strainer
- 2 lbs yellow baby new potatoes, unpeeled
- 2,3/4 tbsp kosher salt
- 1/2 cup mayonnaise (such as Duke's)
- 3 tbsp drained dill pickle relish
- 1 tbsp apple cider vinegar
- 1 cup celery stalks,diagonally sliced
- 8 cups water
- 6 hard-cooked eggs, peeled, divided
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tbsp yellow mustard
- 6 dashes hot sauce
- Boil potatoes, water, and salt until fork-tender.
- Drain and chill potatoes for at least 10 minutes.
- Coarsely chop 3 eggs; halve the remaining eggs.
- Scoop yolks into a small bowl; chop whites and add to yolks.
- Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and salt to yolks; stir until smooth.
- Combine potatoes, chopped eggs, and mayo mixture with celery; stir.
- Garnish with paprika.
- Serve and enjoy!
- If you want your potato salad a little sweeter, substitute sweet relish for dill relish.
- You can also customize your salad using bacon, jalapenos, celery, green onions, sweet onions, hot sauce, or pimentos to change up the flavor and add a little kick.
- Another way to make this is to simply chop the hard-boiled eggs without taking out the yolks. Then, simply make the dressing out of the other ingredients. Then, mix everything.
|Quantity per Serving
Note: The nutritional values are approximate and may vary based on specific ingredients and serving sizes. For more accurate information, it’s recommended to calculate using the exact brands and quantities of ingredients you use in the recipe.
How Do I Prepare Eggs for The Salad?
I start by putting my eggs in a big pot and covering them with cold water. I bring it to a boil on medium-high heat.
After that, I cover the pot and take it off the heat. I let it sit for 8-10 minutes. The eggs keep cooking in the hot water, even though it’s not on the stove.
Then, I drain the hot water and cool the eggs in ice water. Once they’re cool enough to touch, they’re ready to peel.
Some dishes to serve best with!
- Chicken Fajitas
- Chicken Kabobs
- Grilled Salmon Kebabs
- Grilled Skirt Steak
- Roasted Saffron Lemon Chicken
- Country Style Ribs
Note: If I’m serving deviled egg potato salad on a buffet during a hot summer day, I make sure to keep it chilled! I place the bowl of salad in another bowl or casserole dish with ice in it to keep it cool and refreshing.
Can We Prepare Them in Advance?
Absolutely! I love preparing deviled egg potato salad ahead of time. It’s super convenient and actually recommended. You can whip it up a day before and let it chill in the fridge until you’re ready to serve. The best part is, it stays good for 3 to 5 days, so you have flexibility.
Making it in advance has its perks. Allowing the flavors to mingle in the refrigerator overnight enhances the taste, making it even more delicious than when mixing everything together. So, go ahead and plan ahead – your future self will thank you for the hassle-free and tasty dish ready to go whenever you need it!
How to Store and Manage for Further Serving!
- Cool Down First: Before freezing, ensure the deviled egg potato salad is completely cooled. This helps maintain the texture and flavors.
- Portion Control: Consider dividing the salad into smaller portions before freezing. This makes it easier to thaw only the amount you need later.
- Airtight Containers: Use airtight containers or freezer bags to prevent freezer burn and maintain freshness. Press out excess air to minimize ice crystals.
- Labeling: Clearly label the containers with the date of preparation to keep track of freshness. Include any special notes about additional ingredients or variations.
- Freeze Quickly: Place the containers in the freezer as soon as the salad is sealed to maintain optimal taste and texture upon thawing and you will surely gonna thank me later for this tip.
- Thawing Process: When ready to serve, move the container to the refrigerator for gradual thawing. Avoid thawing at room temperature to prevent bacterial growth.
- Recheck Consistency: Once thawed, give the potato salad a gentle stir. You may need to add a touch of fresh mayo or other preferred ingredients you used earlier or any specific one you want to taste this time.
- Serve Chilled: Serve the deviled egg potato salad chilled for the best taste. Add a final garnish if desired, and enjoy the convenience of a pre-prepared, freezer-friendly dish!
Frequently Asked Questions (FAQs)
Q:1 Can I add more veggies to the potato salad?
A: Certainly! Consider adding diced bell peppers, red onions, or pickles for added crunch and flavor.
Q:2 Is there a specific type of mustard recommended?
A: You can use your favorite mustard. The recipe typically calls for yellow mustard, but Dijon or whole-grain mustard can also be great choices.
Q:3 Can I substitute or omit certain ingredients?
A: Yes, you can customize based on your preferences. Adjust the amounts or omit ingredients according to taste.
Q:4 How can I achieve a pretty presentation with the paprika?
A: Use a fine mesh sieve to sprinkle paprika evenly on top before serving for a visually appealing touch.