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Creamy Deviled Egg Potato Salad Recipe

This Creamy Deviled Egg Potato Salad combines the best of both worlds, offering a comforting and flavorful side dish perfect for any occasion. It's a delightful twist on classic potato salad with a creamy, tangy dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
  • 6 large eggs
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • Salt and black pepper, to taste
Add-ins
  • 0.25 cup finely chopped celery
  • 0.25 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill (optional)
Garnish
  • Paprika, for garnish
  • Chopped chives or parsley, for garnish

Method
 

  1. Prepare the Potatoes: Boil potatoes until tender, about 10-15 minutes. Drain and cool.
  2. Cook the Eggs: Boil eggs, then let sit in hot water for 10-12 minutes. Cool in ice water and peel.
  3. Prepare the Egg Yolk Mixture: Slice eggs, scoop out yolks, and mash in a bowl.
  4. Make the Creamy Dressing: Add mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, salt, and pepper to yolks. Mix until creamy.
  5. Combine Ingredients: Chop egg whites and add to a bowl with potatoes, celery, red onion, and dill.
  6. Mix It All Together: Pour dressing over potato mixture and gently stir.
  7. Adjust Seasoning: Taste and add salt and pepper as needed.
  8. Final Touches: Transfer to a serving dish and garnish with paprika and chives or parsley.
  9. Chill Before Serving: Refrigerate for at least 1 hour before serving.

Notes

For a tangier flavor, add a bit more apple cider vinegar. You can also add a pinch of cayenne pepper for a little heat.