Potato salad is a reliable and tasty addition to any summer BBQ or picnic spread, but it usually plays second fiddle to just about everything else on the table. But introducing hard-boiled eggs to the mix changes it from a mild-mannered but supportive sidekick to a real star.
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This Deviled Egg Potato Salad is a delicious mashup of potato salad and deviled eggs. It’s more than just a necessary filling side. It’s a perfect combination of creamy, tangy, and savory flavors to complement your spread.
The versatility of this dish is its virtue. Serve it with grilled meats or fish, or even an Easter ham. Add another colorful, summery side like Mexican Street Corn to the spread. Or serve it as the perfect side for a juicy burger or a grinder sandwich.
Ingredient Notes
The ingredients for this Deviled Egg Potato Salad are simple. Here are a few things to note about them.
- Potatoes: I like to use Russet potatoes here. They’re known to be both starchy and fluffy, making them the perfect spuds for making potato salad.
- Eggs: These are obviously one of the stars of the dish, so make sure they’re perfect. Check out my guide on how to boil eggs to perfection.
- Mayonnaise: Good mayonnaise is essential here since it’s the creamy binder that brings the whole thing together. Want to make it extra special? Use homemade mayonnaise.
How to make it
This potato salad with egg is simple to make. The eggs and potatoes are even cooked together in the same pot to save time and effort.
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- Boil the potatoes and eggs together in one large
stockpot to save time and dishes. - When they’re done, peel the eggs and chop everything before mixing all the ingredients together.
- You can serve it immediately or chill before serving.
More Great Ways to Use Hard-Boiled Eggs
Adding eggs to a classic potato salad is a great way to take it up a notch in sophistication, and it also adds a nice dose of protein to the mix. If you’re looking for other ways to use hard boiled eggs or to use up leftover Easter eggs, how about making Avocado Toast with Grated Egg or Soy Sauce Eggs? Turn them into a hearty comfort food meal with Indian-style Egg Curry.
Deviled Egg Potato Salad
Robin Donovan
Ingredients
- 5 pounds russet potatoes scrubbed, peeled, and diced in 1 to 2 inch pieces
- 9 eggs
- Seasoning salt and pepper to taste
- 2 stalks celery finely chopped
- ¼ cup sliced green onion
- 1 ¼ cups mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- Paprika for garnish
Instructions
- Place the potatoes and eggs in a stockpot and fill with water to cover by about 1 inch. Add salt to the water according to your preference.
- Over medium-high heat, bring the water to a boil. Reduce heat to medium and boil for 10 to 12 minutes, until the potatoes are fork tender.
- Transfer the eggs to an ice water bath.
- Drain the potatoes in a colander and sprinkle the salt and pepper over them. Allow the potatoes to cool for about10 minutes before transferring them to a mixing bowl.
- Peel the eggs and chop them. Add the eggs to the potatoes along with the celery, green onion, mayonnaise, mustard, and vinegar and stir gently to combine.
- Transfer to a serving bowl, sprinkle paprika over the top.
- Serve warm or, even better, chill it in the refrigerator for an hour or two before serving.
Nutrition
I have always made potato salad exactly as this. Same ingredients. I have been cooking for 80 years, I am now 90.
5 stars – delicious