A healthier take on the classic Deviled Egg Potato Salad made with homemade avocado salad dressing instead of mayonnaise. It is flavored with dill pickles, red onion, radishes, and fresh sprouts.
It can be made ahead and ready in less than an hour.
This post was originally published on March 2018, but has been updated with additional helpful information on April 2019.
Everytime I set my heart out to make a recipe for the blog, the first thing I do is to Google it to see how others made it. As I read through the recipes, I look for ways to put my spin on it, and preferably make it healthier.
So when I decided make this potato salad, I did same thing. To my surprise, the very top 10 recipes were almost the same with very minor differences. I felt like it was about time that someone created something different. I knew I wanted to be the one to do so, but it was also important to me that the characteristics of what people looked for in a Deviled Egg Potato Salad were not lost.
The classic Deviled Egg Potato Salad, as it is in those top 10 recipes for the potato and egg salad query, is made with potatoes, eggs, dill relish, mayo, mustard, and fresh herbs like parsley or chives. In my version here, I did stick to the original recipe, but I made a few healthier tweaks.
HOW TO MAKE POTATO SALAD WITHOUT MAYONNAISE & MAKE IT HEALTHIER
For the longest time, my go-to potato and egg salad recipe was my mom’s version of The Ultimate Potato Salad Recipe. While I love that recipe and make it often, with this deviled egg salad I wanted to switch things up and make it a tiny bit healthier by eliminating mayonnaise from the ingredient list.
So I substituted mayonnaise with a quick and easy-to-make Creamy Avocado Salad Dressing. This avocado-based salad dressing has a similar tangy flavor and creamy texture you would get from mayonnaise. Though it is much healthier as most of the fat comes from the avocados.
The method I used here is a very similar one to the method I used to make my Avocado Deviled Eggs without Mayo recipe.
Now, I know that it is an extra step to get your food processor out, prep all the ingredients, and mix it up. However, if you want to make a healthy potato salad recipe and are a lover of avocados I can’t imagine a better substitute. Plus, you can make this dressing a day in advance, store in an airtight jar, and keep it in the fridge until you are ready to assemble your salad.
Second, I added some greens into my deviled egg salad. I used broccoli sprouts that I found in our farmer’s market on Sunday. Quite honestly, I never know how to use those fragile leafy greens. I also had no intentions of using them in this recipe when I first started putting this salad together. However, as I was testing it I spontaneously added a handful and couldn’t believe how nicely they elevated the overall taste of the salad. So if you can get your hands on them, add them in. Otherwise, you can use salad greens or omit them overall.
HOW TO MAKE DEVILED EGG POTATO SALAD
The process of making this Deviled Egg Potato Salad recipe has 3 folds.
First, you cook the potatoes and eggs separately.
Second, while they are cooking, you make the avocado salad dressing and prep all the other ingredients (including peeling the eggs).
Finally, you assemble the salad. It takes somewhere between 30-40 minutes from start to finish.
If you want to save on time, feel free to make the avocado salad dressing a day in advance and keep it in the fridge until you are ready to use it. As a matter of fact, I recommend doing so as the time spent in the fridge lets the flavors marinade and produces a more subtle dressing.
The recipe for the Avocado Salad Dressing below makes 1 ½ cups of dressing. For this Deviled Egg Potato Salad recipe, I only used ¾ cups of it. If you want, you can add more or use the rest as a spread on sandwiches or dressing in your salads on the next day.
A Word On The Amount of Salt Used:
I believe in seasoning food very well. I am also known to add a lot of salt in my food. However, when I write recipes for this blog, I try to be more conservative and keep the amount of salt to a minimum. The recipe below has very little salt in it.
Though to be quite honest, when I was making this potato salad with eggs for ourselves I doubled the amount of salt I used. Because if you think about it, neither potatoes nor eggs taste that good if they are not properly seasoned. This also applies to the avocado salad dressing.
With that being said, since I know that not everyone is like me, I kept the amount of salt to a minimum in the recipe below. For that reason, I recommend tasting it as you assemble your deviled egg potato salad recipe and add it in if you think it is necessary.
Other Potato Recipes You Might Also Like:
- The Ultimate Potato Salad
- Oven Baked Meatballs and Potatoes
- Muffin Pan Potatoes
- Red Skinned Potato Salad
- Mediterranean Lemon Chicken with Olives and Potatoes
Deviled Egg Potato Salad
- 2 ½ pounds Yukan Gold Potatoes rinsed
- 1 tablespoon salt
- 4 large eggs
- ¼ cup pickled red onions or thinly sliced fresh red onion
- ⅓ cup 6-8 small Kosher pickles, sliced thinly
- 2 tablespoons capers drained
- 3 small radishes sliced thinly - plus more for garnishing
- 2 cups fresh sprouts or salad greens
- For The Creamy Avocado Salad Dressing
- 2 ripe avocados peeled and cut into small pieces
- 4 scallions roughly chopped
- 3 cloves of garlic peeled and minced
- 1 jalapeno pepper seeded
- ½ cup cilantro rinsed and roughly chopped
- juice of a lime
- 3 tablespoons of olive oil
- sea salt
- ¼ teaspoon black pepper
- Place potatoes in a large pot and cover with water. Add one tablespoon salt. Bring it to a boil over medium high heat. Turn down the heat to medium-low and let it simmer for 20 minutes or until a knife inserted in a potato comes in and out with no resistance. Drain potatoes and cut into quarters. Depending on the size of your potatoes you can half them as well. Set aside.
- Place eggs in a separate small saucepan, cover them with 2-inches of water, put the lid on, and bring them to a rolling boil. As soon as they come to boil turn the heat off, remove them from the stove top, and let them sit for 10-12 minutes (with the lid on). Transfer them to a bowl filled with ice to stop cooking. Peel each egg and set them aside.
- While potatoes and eggs are cooking make the avocado salad dressing.* To make it, place avocados, scallions, garlic, jalapeno, cilantro, lime juice, olive oil, ½ teaspoon salt, and black pepper into the bowl of a food processor. Process 4-5 minutes or until creamy. Scrape down the bowl with a spatula a few times during the process. Taste for seasoning and add in, if necessary.
- To assemble the deviled egg potato salad: Place potatoes, pickled red onion, pickles, capers, and radishes in a large bowl. Cut 3 eggs into small pieces and reserve the other one. Add them into the potato mixture. Drizzle it with ¾ cup of the avocado salad dressing. Give it a gentle toss.
- When ready to serve, spread green sprouts (or salad greens) at the bottom of a large salad plate. Top it off with the potato salad. Slice the last egg into wedges (like I did in the photos) and place on the salad. Garnish it with a few more sprouts and sliced radishes.
- Serve immediately.
- If you want to make the Avocado Salad dressing be sure to place in a jar, place a piece of stretch film on top of the surface of the dressing to keep it from browning, and close it tightly with a lid. As long as it is kept in the fridge, this dressing will be good for 4-5 days.
- I chose to use the sprouts as a bedding for the salad, because the ones that I used had very fragile leaves. I didn't want them to get bruised. However, if you use greens or other sprouts you can add them into the salad.