Deviled Egg Potato Salad Recipe

Deviled egg potato salad in a bowl with a spoon on the side.

Deviled Egg Potato Salad Recipe

This deviled egg potato salad recipe combines the rich, savory flavors of deviled eggs with creamy potatoes, drawing inspiration from Southern-style potato salads. It is made lighter by substituting some of the dressing with Greek yogurt. Perfect as a side dish for Easter, summer cookouts, or winter potlucks.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

For The Salad:

2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (or yellow potatoes)
8 hard-boiled eggs
2 stalks green scallions chopped
2 stalks celery finely chopped
2 tablespoons sweet relish
½ teaspoon paprika or smoked paprika
1-2 tablespoons chives or green onions or parsley - chopped

For The Dressing:

½ cup mayonnaise
½ cup full-fat Greek yogurt
1 garlic clove minced
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Place the cubed potatoes in a large saucepan and cover with water. Put the lid on and bring the mixture to a boil over medium-high heat. Once boiled, turn the heat to medium and cook until the potatoes are fork-tender, 15-20 minutes.
Drain the potatoes thoroughly, place them into a large salad bowl, and set aside to cool.
Halve the hard-boiled eggs. Remove the cooked egg yolks and place them in a bowl. Using the back of a fork, mash them to break down any lumps.
Cut the cooked egg whites into 1-inch cubes and transfer them into a small bowl. Set aside.
To make the dressing, into the bowl containing the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, kosher salt and pepper. Whisk until thoroughly combined.
To assemble the salad, place the now-cooled potatoes, chopped egg whites, scallions, celery and sweet relish into the serving bowl.
Drizzle the dressing over everything and give it a gentle toss. Adjust the seasoning to your desired taste.
Sprinkle the salad with paprika and chives (if using). Serve!

Notes

Yields: The recipe makes approximately 6-7 cups of potato salad which is ideal for 6 servings as a side dish. The nutritional values below is per serving.
Make-Ahead Instructions: Prepare the recipe as instructed, but do not add the paprika or chives. Store it in an airtight container in the fridge for up to 2 days. When ready to serve, transfer to a serving dish and garnish with paprika and chives.
Storage: Leftover potato salad can be kept 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.

Nutrition