This Easy Deviled Egg Potato Salad mixes creamy potatoes with hard-boiled eggs for a fun twist on a classic dish. It’s both rich and satisfying, making it perfect for picnics or potlucks!
I love how this salad is super easy to whip up and so tasty! Plus, you can make it ahead of time, which means more time to enjoy the party. Just grab a fork and dig in! 😋
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are perfect here for their creaminess. If you prefer, you can use russet potatoes, but they may break down more easily. Sweet potatoes are an interesting twist, giving a different flavor and sweetness!
Eggs: Hard-boiled eggs are crucial for that deviled egg taste. You can replace them with silken tofu for a vegan option, but the flavor will be different. If you’re short on time, store-bought egg salad can be a good substitute, too!
Mayonnaise: Classic mayo lends creaminess, but you could use Greek yogurt for a healthier option. You can also try Vegan mayo if you’re avoiding eggs. I use a combination of both to balance taste and health.
Mustard: Dijon mustard is my favorite for a tangy kick, but yellow mustard works well, too. If you like it spicy, a little bit of grainy mustard can add texture and flavor.
How Do You Perfectly Boil Eggs Without Overcooking?
Getting the perfect hard-boiled egg can be tricky, but here’s a simple method to follow:
- Start with eggs at room temperature; this helps prevent cracking.
- Cover them with cold water in a pot and bring to a boil over medium heat.
- Once boiling, cover and remove from heat. Let them sit for 10-12 minutes, depending on how firm you like the yolk.
- Then, transfer to cold water for a few minutes to stop the cooking and make peeling easier.
Following this method will give you the perfect eggs every time—no green yolks here!
Easy Deviled Egg Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds potatoes (Yukon Gold or red potatoes), peeled and diced
- 4 large eggs, hard-boiled and chopped
For the Dressing:
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for garnish
- 2 tablespoons fresh chives, chopped (plus extra for garnish)
How Much Time Will You Need?
This Easy Deviled Egg Potato Salad takes about 25 minutes of prep time, plus at least 1 hour of chilling time. So, you’ll be ready to serve it in about 1 hour and 25 minutes total! Perfect for making ahead of time!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the diced potatoes in a large pot and covering them with water. Turn on the heat to medium-high and bring it to a boil. Cook the potatoes for about 10-15 minutes, or until they are tender enough to easily pierce with a fork. Once they’re done, drain the potatoes and let them cool slightly.
2. Boiling the Eggs:
While the potatoes are cooking, place the eggs in a separate pot and cover them with water. Bring the water to a gentle boil and then remove the pot from the heat. Cover it with a lid and let the eggs sit for about 10-12 minutes. After that, drain the hot water and cool the eggs under cold running water. Once they are cool, peel and chop the eggs.
3. Making the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and paprika. Use a whisk to mix everything together until you have a smooth, creamy dressing.
4. Combining Everything:
Now, gently add the cooked potatoes and chopped eggs into the mixing bowl with the dressing. Carefully fold everything together until your potatoes and eggs are coated evenly with that delicious dressing.
5. Adding the Chives:
Stir in the chopped chives for a nice burst of flavor and freshness.
6. Garnishing and Chilling:
Transfer your potato salad to a serving bowl. Sprinkle additional chopped chives and a little extra paprika on top for a beautiful finish. Cover the salad and refrigerate it for at least 1 hour to let all the flavors come together.
7. Serve and Enjoy:
Once chilled, your Easy Deviled Egg Potato Salad is ready to serve! Enjoy its creamy, flavorful goodness at your next gathering!
FAQ for Easy Deviled Egg Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are great for their creaminess, you can also use russet potatoes. Just keep in mind that russets may become a bit mushy compared to the firmer texture of Yukon Golds or reds.
What if I Don’t Have Dijon Mustard?
No worries! You can substitute Dijon with yellow mustard if that’s what you have on hand. It will give a slightly different flavor, but it will still taste great. For a spicier kick, try using brown mustard instead!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving again, as the ingredients may settle a bit. If it seems dry, you can mix in a little extra mayonnaise to freshen it up.
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for making ahead! You can prepare it up to a day in advance; just keep it refrigerated. This allows the flavors to meld beautifully, enhancing the taste even further!
