If you love deviled eggs, consider this Deviled Egg Potato Salad an even better version you can eat with a fork instead of your hands. It’s exceptionally easy to prepare this potato salad recipe and always a huge hit for Summer cook-outs.
Deviled Egg Potato Salad Recipe
This easy side dish combines two popular summertime treats – potato salad and deviled eggs. Ultimately creating a creamy, flavorful concoction that pairs well with grilled meats, corn on the cob, hot dogs, burgers, and all the other goodies you may like to make for the family.
Once you’ve combined your ingredients, it’s as simple as sticking your container in the fridge to let the salad get nice and cold before serving it. This potato salad recipe goes well with this Easy Macaroni Salad recipe.
Ingredients You Will Need:
You will only need simple ingredients to prepare the Deviled Egg Potato Salad. Who knew such a simple salad could quickly become a family favorite?
- Eggs – You will need about eight eggs, hard-boiled eggs.
- Russet Potatoes – Use six russet potatoes for this salad, peeling them before you dice and boil them.
- Mayo – Combine your eggs and potatoes in a bowl with a cup of mayo for that creamy texture and taste.
- Sweet Pickle Relish – The sweet pickles add a slight tang and gives this salad extra oomph.
- Hot Sauce – Just a teaspoon of hot sauce (like Tabasco) is all you will need to add a slightly bold taste to this flavorful and fresh salad.
- Worcestershire Sauce – Add a tablespoon of this sauce to your mixture for that savory flavor.
Other ingredients you will need to prepare this delicious salad include salt, pepper, onion powder, and paprika.
What Is the Recipe for Deviled Egg Potato Salad?
Making the Deviled Egg Potato Salad is super simple. Just follow these basic instructions to assemble the dish:
- Prep the Potatoes – Peel your potatoes, wash them, and cut them into cubes.
- Boil Your Potatoes and Eggs – Place your eggs and potatoes in the boiling water, allowing them to cook together.
- Bring to a boil and allow them to cook for about 15 minutes.
- Check your potatoes to ensure they’re fork-tender before you remove them from the pot.
- You may then remove the eggs, placing them in cold water.
- Strain the potatoes to remove excess water from the pot.
Combine Your Ingredients – After giving the potatoes time to cool down, add them to a mixing bowl with the egg, mayo, relish, and all other ingredients. Give everything a good mix before serving or placing it in the fridge and waiting for the salad to get cold.
How to Store This Potato Salad Recipe with Egg
If you decide to make the Deviled Egg Potato Salad in advance, store it in an airtight container and keep it in the fridge. Don’t leave it out because it will spoil due to some of the ingredients used, such as eggs and mayo. I like making it a day in advance to give it plenty of time to chill in the fridge before serving.
Is It Possible to Freeze Leftovers?
No, that wouldn’t be a good idea. Putting leftover Deviled Egg Potato Salad in the freezer would ruin it. The potatoes wouldn’t hold up well, so the salad would no longer taste good.
What Type of Mayo Should I Use?
People tend to have a great debate over their favorite type of mayo, so I’d suggest using your favorite brand. You will only need plain, traditional mayo for this recipe, such as Hellman’s or Duke’s. Of course, you can always use a generic brand if you prefer it. You do have the option of using Miracle Whip, but it will make this potato a bit sweeter, and you don’t necessarily need that because the relish does that.
Deviled Egg Potato Salad Recipe Notes
- If you like a bit of a crunch in your potato salad, you can chop up some celery and toss it into the mix with the eggs and potatoes. The celery will add flavor and texture to this dish.
- Want to spruce this up a bit? If so, consider cooking a few slices of your favorite bacon and then crumbling those slices into pieces. Add the pieces of bacon to your Deviled Egg Potato Salad for that added saltiness and more of a crunch. You won’t be disappointed. You can also garnish with chopped fresh herbs or green onions.
More Potato Salad Recipes to Try
Deviled Egg Potato Salad
Ingredients
- 8 eggs
- 6 russet potatoes
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- 1 teaspoon hot sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
Instructions
- Peel, wash and cube the potatoes.
- In a large pot add the potatoes and eggs.
- Cover with water and place over high heat.
- Bring to a boil and boil for 15 minutes until the potatoes are fork tender.
- Remove the eggs from the pot and place into a bowl of cold water.
- Drain the potatoes and set aside to cool.
- In a large bowl combine the potatoes, eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcheshire sauce and hot sauce.
- Using a fork mash the eggs into the potatoes and stir to combine all the ingredients.
- Sprinkle a little extra paprika on the top for color.
Last Step:
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Notes
- Store leftovers in an airight container in the fridge for up to 3 days.
- You can use fresh celery if your prefer instead of the seeds.
- You can add bacon the potato salad if you like.
Nutrition
