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.
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.
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The versatility of this dish is its virtue. Serve it with grilled meats or fish, cheeseburgers or veggie burgers, or even an Easter ham. Add another colorful, summery side like Mexican Street Corn to the spread.
Why you’ll love this dish
There are so many reasons to love this simple salad. Here are a few:
- Adding hard-boiled eggs takes classic potato salad up a notch.
- It’s the perfect balance of starchy goodness from the potatoes and richness from the eggs and mayo.
- You can make it ahead, and it’s easy pack up and take along to a potluck.
- Eggs give it extra protein, too.
- It’s perfect for summer get-togethers, spring picnics, Easter brunch, or Sunday dinner—really any occasion that calls for a crowd-pleasing side.
Ingredients you need
The ingredients for this Deviled Egg Potato Salad are simple. Here’s what you need:
- Russet potatoes: Known to be both starchy and fluffy, they’re the perfect spuds for making potato salad.
- Eggs: For me, these are the star of the show, so I like to use the best quality eggs I can.
- Celery: I love the crunch of celery in potato salad. Don’t skip it.
- Green onion: For a touch of freshness and color.
- Mayonnaise: The essential creamy binder. Want to make it extra special? Use homemade mayonnaise.
- Dijon mustard: Brings a tangy depth of flavor.
- Apple cider vinegar: A hint of acidity adds a high note to counter the richness of the dressing.
- Salt and pepper: To enhance all the flavors.
- Paprika: For a sprinkle of color.
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.
- Boil the potatoes and eggs together in a large
stockpot . - When done, remove the eggs from the pot with a slotted spoon and put them in an ice water bath. When they’re cool, peel and chop them.
- Drain the potatoes in a colander and sprinkle seasonings over them while they’re still hot. Let them sit in the colander for several minutes before transferring them to a bowl.
- Add the chopped eggs and other ingredients and gently mix until it’s all well combined.
- Sprinkle paprika over the top.
- Serve it immediately or chill before serving.
More Great Ways to Use 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?
Egg Curry and Pickled Eggs are other great ways to put boiled eggs to good use.
Deviled Egg Potato Salad
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.
