Deviled Egg Potato Salad

There are so many versions of potato salad, like Red Potato Salad and Potato Caper Salad. But I like to think this deviled potato salad recipe is a step above the rest. Thanks to layers of flavors, textures, and unmatched tanginess, it’s an old-fashioned potato salad recipe with the volume turned up.

If you are a serious potato salad fan and you’ve always loved Resers Deviled Egg Potato Salad, now is your chance to make it right at home.

Ingredients

This recipe for deviled egg potato salad combines the main ingredients for deviled egg filling and creamy boiled potatoes. Here’s a look at what we need:

• Potatoes: The best potatoes for potato salad are waxy potatoes, like Yukon gold, red potatoes, or baby potatoes, which hold their shape better than starchy potatoes like russet potatoes. Avoid potatoes with green spots or sprouts, as this indicates potatoes that are old and have lost their flavor and moisture.
• Hard-boiled eggs: Hard-boiled egg yolks create the base for the deviled egg dressing, and the cooked egg whites are added to the salad. Keep reading to learn how to make perfect hard-cooked eggs at home.
• Green onions: We are using scallions for the filling and bright green chives for garnish. Both provide that extra layer of savory flavor.
• Celery: Celery gives the potato salad crunch and color. 
• Sweet relish: Sweet pickle relish is a classic in salads like this, so that’s what we used. The sweet, tangy, and briny flavor is impossible to replicate. If you prefer a less sweet flavor, use dill relish, finely chopped dill pickles, or olives.
• Paprika: A final sprinkle of paprika or smoked paprika celebrates the deviled egg and it adds such beautiful color.
• Mayonnaise: I like to use avocado oil mayonnaise, which gives it a creamy, slightly sweet flavor.
• Greek yogurt: Greek yogurt lightens up the dressing so the eggs and potatoes are not weighed down. In a pinch, sour cream can be a good substitute.
• Garlic: One fresh garlic clove adds a punchy bit, but if you like your potato salad garlicky you can up it to two cloves.
• Apple cider vinegar: We used apple cider vinegar, but white wine vinegar would also work.
• Dijon mustard: Dijon mustard adds a zesty punch and elevates the dressing even further. Yellow mustard can also be used if that is all you have on hand.
• Seasonings: A simple blend of Kosher salt and black pepper allows the rest of the ingredients to shine. Feel free to add a dash of cayenne pepper or red pepper flakes for a little kick. Or, have fun with different things like celery seed, old bay seasoning, or creole seasoning.

How to Make Hard Boiled Eggs for Potato Salad?

The key to deviled egg potato salad vs regular is the eggs, of course. We want fresh, high-quality eggs with deep orange-yellow yolks that promise a rich flavor. For easy-peel hard-boiled eggs, follow these steps:

1. Place the eggs in a large pot with cold water, ensuring that they are submerged in water by about 1 inch.

2. Set the pot on medium-high heat and bring to a boil, then immediately turn the heat off, cover, and let sit for 11-13 minutes.
3. Next, carefully remove the eggs from the pot to an ice bath, letting them chill for 5-10 minutes, and drain. 
4. When ready to peel, lightly tap each egg on a flat surface to crack the eggshell. Then, gently begin peeling the egg, starting from the bottom, where there is typically an air pocket. Continue with the rest of the eggs.

How to Make Deviled Eggs Potato Salad?

Now, the fun begins! Here are the step-by-step instructions on how to make this potato salad deviled egg recipe:

1. Boil potatoes: In a large pot, place the cubed potatoes and cover with cool water by 1-inch. Bring to a boil over medium-high heat, then reduce the heat to medium, and cook until the potatoes are fork tender, about 15-20 minutes.
2. Drain potatoes: Drain the cooked potatoes in a colander and place them into a large mixing bowl to cool.
3. Mash egg yolks: Slice the eggs in half lengthwise. Remove the cooked egg yolks and place them in a small bowl. Mash with the back of a fork until completely smooth, breaking up any large lumps.

4. Prep egg whites: Cut the cooked egg whites into 1-inch cubes.
5. Make the dressing: Into the bowl with the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Whisk until thoroughly combined. 
6. Assemble the salad: Place the now-cooled potatoes, chopped egg whites, scallions, celery, and sweet relish into a serving bowl. Gently stir to combine.
7. Add dressing: Drizzle generously with the dressing and give it a gentle toss. Adjust the seasoning to your desired taste. If you have the time, cover it with stretch film and chill it for an hour in the fridge.
8. Garnish: Sprinkle the salad with paprika and chives. Enjoy!

How to Make Ahead & Store Leftovers?

Hard-boiled egg potato salad is a delicious make-ahead recipe, and leftovers are stored beautifully in the fridge. Here are my best make-ahead and storage tips:

• Make Ahead: Prepare the recipe as instructed, but do not add the paprika or chives. Store it for up to 2 days in an airtight container with a tight-fitting lid. When ready to serve, transfer to a serving dish, garnish, and enjoy.
• Storage: Leftover potato salad with boiled eggs will keep in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.

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