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.
Servings: 6 servings
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
Calories: 364kcal | Carbohydrates: 32g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 250mg | Sodium: 672mg | Potassium: 808mg | Fiber: 4g | Sugar: 4g | Vitamin A: 618IU | Vitamin C: 31mg | Calcium: 83mg | Iron: 2mg
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