Oh, hello there! Today, I want to share a recipe that has become a staple in my kitchen: Deviled Egg Potato Salad. Now, if you’re anything like me, the summer days just scream for a refreshing side dish that can be served at cookouts, barbecues, or even just a cozy dinner at home. This dish is a delightful blend of two classic comfort foods—potato salad and deviled eggs—that come together in a creamy, dreamy concoction that’s utterly irresistible.
I must tell you a little story: the first time I made this dish was for a family gathering, and my cousin, who claims to be a potato salad connoisseur, practically licked the bowl clean! I knew then that this recipe had a special place in my heart—and my recipe book. Since then, I’ve played around with it, and I can confidently say that it’s the ultimate crowd-pleaser. Plus, it’s super easy to put together!
What’s in Deviled Egg Potato Salad?
Let’s break down the ingredients—I promise there’s nothing scary here, just good ol’ kitchen staples that create a flavor explosion!
Potatoes: The star of the show! I use large Yukon Gold potatoes for their creamy texture when cooked. Make sure to peel and dice them for even cooking.
Eggs: You’ll need lots of them—six large eggs to be exact! They get boiled, chopped, and added to the salad, contributing that rich, classic deviled egg taste.
Mayonnaise: A must-have for that creamy richness! I’m a Hellmann’s gal myself, but feel free to use your favorite brand.
Dijon Mustard: This adds just the right tang! It’s got a little zing without overpowering the other flavors. Trust me, it’s a game changer in potato salad!
Apple Cider Vinegar: A splash of acidity to brighten things up! If you don’t have any on hand, white vinegar is a good substitute.
Paprika: You can never have too much paprika, right? It adds warmth and color—not to mention a delightful hint of smokiness.
Garlic Powder & Onion Powder: These two add that lovely savory flavor without being too overpowering. A little sprinkle goes a long way!
Salt and Pepper: Seasoning is key! Adjust to your taste, but don’t forget to taste as you go!
Green Onions: These give a fresh crunch and a lovely pop of color. They’re the sprinkles on top of your delicious creation!
Fresh Parsley: Totally optional, but a great way to add some flair to the final presentation.
Is Deviled Egg Potato Salad Good for You?
Now, while we’re indulging in creamy goodness, let’s chat about the health perspective!
Potatoes: They’re loaded with potassium and are a great source of vitamins C and B6. Just remember, moderation is key, especially if you’re watching carbs!
Eggs: Packed with protein, vitamins, and even healthy fats, they truly are nature’s little nutrient powerhouses. Two thumbs up for health!
Mayonnaise: While it does add creaminess, traditional mayonnaise can be higher in calories and fat. If you’re looking to lighten it up, you could try Greek yogurt as a substitute.
Overall, while this is definitely a treat, like most salads, it can be enjoyed as part of a balanced diet. Just be ready to share—because trust me, everyone will want a bite!
Ingredients
– 4 large potatoes, peeled and diced
– 6 large eggs
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon paprika (plus extra for garnish)
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– Salt and pepper to taste
– 1/4 cup green onions, finely chopped
– Fresh parsley for garnish (optional)
*Serves: 6-8*
How to Make Deviled Egg Potato Salad?
Let’s get cooking! This is straightforward, I promise:
1. Start by boiling the potatoes. Place them in a large pot, cover with water, and bring to a boil. Reduce to simmer and cook until tender (about 10-15 minutes). Drain and set aside to cool.
2. While those beauties are cooling, let’s get the eggs going. Place the eggs in a pot, cover with water and bring them to a boil. Once bubbling, cover the pot and remove from heat. Let them sit for 12 minutes, then transfer to an ice bath to cool before peeling.
3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, onion powder, salt, and pepper until creamy and smooth.
4. Once the potatoes have cooled, gently fold them into the bowl with the dressing, making sure they get nicely coated.
5. Chop up those boiled eggs (you can set aside a couple of halves for garnish if you want to be fancy) and fold them into the potato salad along with the chopped green onions.
6. Taste and adjust your seasoning with more salt, pepper, or even extra mustard if you’re feeling adventurous!
7. Transfer your glorious potato salad to a serving dish, top with the reserved egg halves and a sprinkle of paprika. If you’d like, throw on some fresh parsley for an extra pop of color.
8. Pop the salad in the fridge for at least 30 minutes before serving to let those flavors get cozy with each other. Serve it cold and enjoy!
Serving Suggestions and Fun Variations
Okay, here’s where the fun continues! I love serving this alongside grilled meats or as part of a picnic spread. You can even make it feel more seasonal by throwing in diced pickles or sweet relish, or for a little crunch, try adding in celery!
And if you want to take it to the next level, consider adding in some crumbled bacon or diced pickled jalapeños for that spicy kick.
To wrap it all up: if you’re looking for a delicious, hearty dish that’s sure to impress, look no further than this Deviled Egg Potato Salad! I really hope you give this a try and make it your own. Trust me, you’ll be hearing lots of “wow”s around the dinner table. If you do end up making it, let me know how it turns out—happy cooking!
