Deviled Egg Potato Salad combines the best of two classic picnic favourites: creamy potato salad and zesty deviled eggs!
Ingredients:
- 2 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
- 6 large hard-boiled eggs, peeled
- 3/4 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard (optional for extra tang)
- 1 tbsp apple cider vinegar
- 1/3 cup dill pickles or relish, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 tsp garlic powder
- 1/4 tsp paprika (plus more for garnish)
- Salt and black pepper, to taste
- 2 tbsp fresh chives or parsley, chopped (for garnish)
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👨🍳 Directions:
Step 1: Cook the potatoes
1. Place cubed potatoes in a large pot and cover with cold, salted water.
2. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 10–12 minutes.
3. Drain and let cool completely (spread on a baking sheet to cool faster).
Step 2: Prepare the deviled egg mix
1. Halve the hard-boiled eggs. Separate yolks and place them in a medium bowl.
2. Chop the egg whites and set aside.
3. Mash the yolks with mayonnaise, yellow mustard, Dijon mustard (if using), vinegar, garlic powder, and paprika until smooth and creamy.
Step 3: Combine the salad
1. In a large mixing bowl, add cooled potatoes, chopped egg whites, diced red onion, pickles or relish, and deviled yolk mixture.
2. Gently fold everything together until well coated.
3. Taste and season with salt and black pepper as needed.
Step 4: Garnish and chill
1. Sprinkle with extra paprika and chopped chives or parsley.
2. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.