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Deviled Egg Potato Salad

Deviled Egg Potato Salad
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Deviled Egg Potato Salad is a creamy and tangy twist on the classic potato salad, featuring tender waxy potatoes, chopped hard-boiled eggs, and a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. Perfectly balanced with crunch from celery and fresh chives, and enhanced with smoked paprika, this vibrant side dish is ideal for picnics, family gatherings, and warm weather meals. Easy to make, customizable to suit dietary preferences, and delicious when made ahead, it adds a fresh and comforting touch to any occasion.

Ingredients

Scale

Potatoes

  • 2 pounds waxy potatoes (Yukon Gold or red potatoes), washed and cut into bite-sized chunks

Eggs

  • 6 large hard-boiled eggs, peeled and roughly chopped

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika, plus extra for garnish
  • Salt, to taste
  • Black pepper, to taste

Additional Ingredients

  • 2 stalks celery, finely chopped
  • 2 tablespoons fresh chives, chopped, plus extra for garnish

Instructions

  1. Prepare the Potatoes: Wash and cut the potatoes into bite-sized chunks. Boil them in salted water for 10 to 12 minutes until tender but still firm. Drain and let them cool to room temperature to prevent the salad from becoming watery.
  2. Cook and Prepare the Eggs: Hard-boil the eggs by placing them in boiling water for about 10 minutes. Transfer the eggs to ice water to cool, then peel and roughly chop them to bring the signature deviled egg texture and flavor.
  3. Make the Dressing: In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper until smooth and well blended, creating a creamy and tangy dressing.
  4. Combine Ingredients: Gently fold the cooled potatoes, chopped eggs, celery, and chives into the dressing. Toss carefully to coat every piece while keeping the potatoes intact without mushiness.
  5. Chill and Serve: Cover the bowl and refrigerate the salad for at least one hour before serving. This resting time allows the flavors to meld and develop a balanced tang and creaminess.

Notes

  • Use waxy potatoes to keep the potato chunks firm and prevent the salad from becoming mushy.
  • Salt the potatoes while boiling and adjust seasoning after mixing for maximum flavor.
  • Allow potatoes and eggs to cool completely before combining to avoid a watery salad.
  • Adding fresh herbs like chives or dill right before serving brightens the overall flavor.
  • Chilling the salad for at least an hour enhances the taste and texture significantly.

Nutrition

Keywords: Deviled Egg Potato Salad, potato salad, side dish, picnic recipe, creamy salad, tangy salad, easy potato salad

Find it online: https://lillysplate.com/deviled-egg-potato-salad/