Deviled Egg Potato Salad

why make this recipe

Deviled Egg Potato Salad is simple, filling, and tastes like a classic picnic dish. It mixes creamy egg yolks with soft potatoes and a little crunch from green onions. This salad is quick to make and good for weeknight meals or for taking to potlucks.

introduction

This salad uses hard boiled eggs and boiled potatoes mixed with mayo and mustard. If you want tips on cooking potatoes, see the air fry breakfast potatoes guide. The salad stays tasty and makes a good side for many meals.

how to make Deviled Egg Potato Salad

Follow these steps in order and keep things simple.

Ingredients :

• 4 large eggs
• 4 medium potatoes, peeled and diced
• 1 cup mayonnaise
• 1 tablespoon mustard (yellow or Dijon)
• 1 teaspoon vinegar
• Salt and pepper to taste
• 2 green onions, chopped
• Paprika for garnish

Directions :

1. Place the diced potatoes in a pot and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
2. Hard boil the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let sit for 10-12 minutes. Then, cool them under cold water and peel.
3. In a large bowl, mash the eggs lightly with a fork. Add the cooled potatoes, mayonnaise, mustard, vinegar, salt, and pepper. Mix well until combined.
4. Gently fold in the chopped green onions.
5. Transfer to a serving dish and sprinkle paprika on top for garnish.

how to serve Deviled Egg Potato Salad

Serve cold or at room temperature. Use it as a side for grilled meat, sandwiches, or burgers. It also works well on a picnic or for potluck plates. Garnish with extra green onion or paprika for color.

how to store Deviled Egg Potato Salad

Keep the salad in an airtight container in the fridge. Use within 3-4 days. Discard if it smells off or the texture changes. Do not leave the salad out at room temperature for more than two hours.

tips to make Deviled Egg Potato Salad

• Cook potatoes in even pieces so they cook the same time.
• Cool potatoes before mixing so the mayo does not thin out.
• Mash eggs a little, not too much, to keep some texture.
• Taste and add salt and pepper at the end.
• Chill for an hour before serving for best flavor.

variation (if any)

• Add chopped celery for crunch.
• Use chopped dill pickles for a tangy bite.
• Swap some mayo for Greek yogurt to lighten it.
• Add chopped bacon for a smoky flavor.

FAQs

Q: Can I use red potatoes or Yukon gold?
A: Yes. Any waxy potato works well. Cut them the same size for even cooking.

Q: Can I make this ahead of time?
A: Yes. Make it the day before and chill. Flavors meld well overnight.

Q: Can I reduce the mayonnaise?
A: Yes. You can use less mayo and add a little yogurt or sour cream instead.

Q: Is it safe to keep this salad at room temperature during a picnic?
A: No. Keep it in a cooler with ice packs and return to the fridge within two hours.

Q: Can I add fresh herbs?
A: Yes. Chopped dill or parsley works well and adds fresh flavor.

Deviled Egg Potato Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

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Description

A classic picnic dish featuring creamy egg yolks, tender potatoes, and a hint of crunch from green onions.

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Ingredients

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• 4 large eggs
• 4 medium potatoes, peeled and diced
• 1 cup mayonnaise
• 1 tablespoon mustard (yellow or Dijon)
• 1 teaspoon vinegar
• Salt and pepper to taste
• 2 green onions, chopped
• Paprika for garnish

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Instructions

1. Place the diced potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
2. Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, turn off heat and let sit for 10-12 minutes. Cool under cold water and peel.
3. In a large bowl, mash the eggs lightly with a fork. Add the cooled potatoes, mayonnaise, mustard, vinegar, salt, and pepper. Mix well until combined.
4. Gently fold in the chopped green onions.
5. Transfer to a serving dish and sprinkle paprika on top for garnish.

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Notes

Chill for an hour before serving for best flavor. Use chopped dill or parsley for freshness.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 220mg