The BEST Deviled Egg Potato Salad Recipe (Easy)


This Deviled Egg Potato Salad combines two classic recipes for one ultimate side dish. This easy potato salad has all the flavor of deviled eggs in a hearty side dish that is perfect for potlucks or barbecues.

Deviled Egg Potato Salad Recipe

This Deviled Egg Potato Salad is a tangy, creamy side dish that goes great with any summer meal!

If I had to choose my favorite dinner, it would be our Easy Smoked Brisket with all my favorite barbecue side dishes like our Famous Dave’s Cornbread Muffins and our Loaded Baked Beans.

Growing up, our Mom made potato salad for every potluck and barbecue.

My sister Camille, brought these Loaded Deviled Eggs to a family dinner recently and I’ve been dreaming about them ever since.

Those delicious deviled eggs inspired the fun twist on this potato salad recipe.

I love our Mom’s Potato Salad, Red Potato Salad and Loaded Baked Potato Salad, but this might be the best potato salad recipe of them all!

Looking for another way to use hard boiled eggs? Try our classic egg salad recipe!

Prepear app on phone

“I have so much time!” -No mom ever

Get My Meal Plans NOW!

HOW TO MAKE POTATO SALAD:

A little preparation can go a long way with this recipe.  The hardest and most time consuming part is boiling the potatoes and making the hard boiled eggs.

You can see how make hard boiled eggs in our Instant Pot here.  Otherwise, you can follow the instructions below.

Cubed potatoes in a large pot

Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.

Coarsely chopped cooked egg white

Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat.

Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water.  Once cool, peel the eggs.

Cut the eggs in half, remove the yolks and place them in a large mixing bowl.  Coarsely chop the egg whites and set aside.

Egg yolks, mayo, mustard and relish mixed together in glass bowl

Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.

Mix egg whites, potatoes, celery and green onions in glass bowl

Fold in hardboiled eggs, cooked potatoes, diced celery and green onions and mix until incorporated.

Deviled Egg Potato Salad in a glass bowl sprinkled with paprika

Sprinkle paprika on top for garnish, cover and refrigerate until serving.

We love serving this Deviled Egg Potato Salad with these main dishes:

The Best Summer Potluck Recipes:

Serves: 8

Deviled Egg Potato Salad Recipe

Traditional potato salad with a fun twist of deviled eggs.

Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Ingredients

  • 10 eggs
  • 6 russet potatoes (peeled and cubed)
  • 1 cup mayonnaise
  • ¼ cup yellow mustard
  • ½ cup sweet pickle relish
  • salt and pepper, to taste
  • 2 celery stalks diced
  • 1 bunch green onions diced
  • ½ teaspoon paprika

Instructions

  • Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.

  • Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.

  • Cut the eggs in half, remove the yolks and place them in a large mixing bowl.

  • Coarsely chop the egg whites and set aside.

  • Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.

  • Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.

  • Sprinkle paprika on top for garnish, cover and refrigerate until serving.

Notes

  • The hardest and most time consuming part is boiling the potatoes and making the hard boiled eggs. You can see how make hard boiled eggs in our Instant Pot here

Nutrition

Calories: 297 kcal · Carbohydrates: 38 g · Protein: 11 g · Fat: 12 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 209 mg · Sodium: 508 mg · Potassium: 773 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 539 IU · Vitamin C: 10 mg · Calcium: 60 mg · Iron: 3 mg

Equipment

  • large pot

  • Large Mixing Bowl

  • Fork

Recipe Details

Course: Salad, Side Dish

Cuisine: American

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube



Link to the original: Original Source Link