Introduction
Deviled Egg Potato Salad is a creamy, tangy, and delicious twist on traditional potato salad, incorporating the rich flavors of deviled eggs. Perfect for Easter brunch, picnics, or family gatherings, this dish is a crowd pleaser with its smooth texture and bold seasoning.
Why You’ll Love This:
- Rich & Creamy: Combines the flavors of deviled eggs with classic potato salad.
- Easy to Make: Simple ingredients and are ready in under 30 minutes.
- Perfect for Gatherings: A great make ahead dish for potlucks and parties.
- Customizable: Adjust seasoning, add mix ins like bacon or pickles.
Equipment Needed:
- Cutting board
- Sharp knife
- Large pot
- Mixing bowls
- Potato masher or fork
- Whisk
- Serving spoon
Ingredients:
- 4 large russet or Yukon gold potatoes (peeled & cubed)
- 6 hard boiled eggs (peeled & chopped)
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped celery
- 1/3 cup chopped red onion
- 1/3 cup sweet relish or chopped pickles
- 1 teaspoon hot sauce (optional)
- Fresh parsley or chives for garnish
Nutritional Information (Per Serving):
- Calories: 250-300 kcal
- Protein: 8-10 grams
- Carbohydrates: 30-35 grams
- Fat: 12-15 grams
- Fiber: 3-4 grams
Step by Step Instructions:
Time:
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add cubed potatoes and cook for 10-12 minutes until fork tender. Drain and let cool slightly.
- Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, sour cream, apple cider vinegar, smoked paprika, garlic powder, salt, black pepper, and hot sauce (if using) until well combined.
- Mix the Salad: In a large bowl, combine the cooled potatoes, chopped hard boiled eggs, celery, red onion, and relish. Gently fold in the dressing until evenly coated.
- Chill & Serve: Refrigerate for at least 1 hour for flavors to meld. Garnish with fresh parsley or chives before serving.
Tips for the Best Deviled Egg Potato Salad:
- Use Yukon gold potatoes for a creamier texture.
- Let the salad chill for a few hours for deeper flavors.
- Add crumbled bacon or diced jalapeños for extra flavor.
Serving Suggestions:
Pair with grilled meats, roasted vegetables, or crusty bread for a complete meal.
Frequently Asked Questions (FAQs)
Q 1. Can I make this salad ahead of time?
Yes! It tastes even better after chilling for a few hours.
Q 2. Can I make this dairy free?
Yes, use dairy free yogurt or omit the sour cream.
Q 3. How long does this salad last in the fridge?
Store in an airtight container for up to 3 days.
Conclusion:
Deviled Egg Potato Salad is a creamy, flavorful, and easy to make dish perfect for Easter brunch and beyond. With its rich, tangy dressing and satisfying texture, it’s a must have at any gathering. Enjoy!