This creamy deviled egg potato salad is a delightful twist on a classic dish. With smooth mashed potatoes and tasty deviled eggs mixed in, it’s pure comfort food!
Your guests will love it, and you might find yourself stealing bites right from the bowl. Don’t worry, I won’t tell! 😂 It’s super easy to whip up—perfect for picnics or family gatherings!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are ideal for this salad. They have a great texture that holds up well. If you prefer sweeter potatoes, you could swap in sweet potatoes, but the flavor will be different.
Eggs: The classic choice! If you’re looking for a vegan option, you could try silken tofu or a chickpea-based egg replacement, but the texture will be unique.
Mayonnaise: I love using regular mayonnaise for its creaminess, but consider Greek yogurt for a lighter twist. You could also use vegan mayonnaise to keep it plant-based.
Dijon Mustard: It adds a nice tang! If you’re out, yellow mustard will work too. For a spicier kick, try hot English mustard instead!
What’s the Best Way to Boil Potatoes for a Perfect Texture?
The key to great potato salad is in how you cook your potatoes. You want them tender but not mushy. Here’s how:
- Always start with cold water. It allows the potatoes to cook evenly.
- Add a good pinch of salt to your water. It seasons the potatoes from the inside out!
- Make sure they’re diced to a uniform size—about 1-inch pieces—for even cooking.
- Check for doneness with a fork—if it slides in easily, you’re good!
- After draining, let them sit for a few minutes to release steam. This helps avoid sogginess.
With these tips and ingredient insights, you’re all set to make a delicious creamy deviled egg potato salad that will be a hit at any gathering! Enjoy making and sharing it!
How to Make Creamy Deviled Egg Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds potatoes (Yukon Gold or Russet), peeled and diced
- 6 large eggs
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
For Garnish:
- Paprika, for sprinkling
- 2 tablespoons chopped fresh chives (plus extra for garnish)
How Much Time Will You Need?
This creamy deviled egg potato salad takes about 30 minutes to prepare and an additional hour to chill in the fridge. Give yourself a total of about 1.5 hours for cooking and chilling, and you’ll be ready to enjoy this delicious dish!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the diced potatoes in a large pot. Cover the potatoes with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes until they are fork-tender, which will take about 10 to 15 minutes. After they’re done, drain the potatoes and let them cool slightly in the pot.
2. Boil the Eggs:
While your potatoes are cooking, take another saucepan, place the eggs inside, and cover them with water. Bring the water to a boil. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes. After that, drain the hot water and cool the eggs under cold running water. Once they are cool, peel the eggs and set them aside.
3. Prepare Egg Mixture:
Take 4 of the boiled eggs and chop them roughly; set them aside. Reserve 2 eggs for the next step to create the creamy dressing.
4. Make the Creamy Dressing:
In a small bowl, mash the reserved 2 eggs. Combine them with the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper. Stir until the mixture is smooth and creamy. This will give your potato salad that classic deviled egg flavor!
5. Combine Everything:
In a large mixing bowl, combine the cooked potatoes, the chopped eggs, and the creamy dressing. Gently fold everything together, being careful to keep the potatoes a bit chunky for texture.
6. Season and Taste:
Take a moment to taste your salad! Adjust the seasoning with more salt or pepper if you feel it needs it.
7. Garnish and Chill:
Transfer the potato salad to a serving bowl. For a lovely finishing touch, sprinkle paprika over the top and add some chopped chives. This not only adds flavor but also makes the dish look beautiful!
8. Refrigerate:
Cover the salad and place it in the refrigerator for at least 1 hour. This will allow all the flavors to meld together nicely. When it’s time to serve, you can enjoy it chilled or at room temperature!
This creamy deviled egg potato salad is perfect for picnics, barbecues, or any gathering. With its rich flavors and comforting texture, it’s sure to be a hit. Enjoy every bite!
FAQ for Creamy Deviled Egg Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold or Russet potatoes are preferred for their texture, but you can also use red potatoes. Just be aware that red potatoes will give a slightly different flavor and texture since they hold their shape more.
How Do I Store Leftover Potato Salad?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving again, as the flavors may settle and require some refreshing.
Can I Make This Salad Ahead of Time?
Yes! This potato salad can be made a day in advance. The flavors will meld beautifully in the fridge, making it even tastier the next day. Just be sure to keep it covered to maintain freshness.
What If I Don’t Have Apple Cider Vinegar?
If you don’t have apple cider vinegar, white wine vinegar or lemon juice can be good substitutes. They both add a nice acidity to balance the creaminess of the salad.
