Description
This Deviled Egg Potato Salad combines all the yummy flavors of deviled eggs with tender cooked potatoes and crunchy veggies tossed in a creamy, tangy dressing you are going to love!
Ingredients
Scale
- 2 lbs Yukon gold potatoes – I used baby potatoes
- 8 large eggs
- 1/2 cup mayo
- 1/3 cup pickle relish + a splash of pickle juice
- 2 tablespoons Dijon mustard
- 3 stalks celery – diced (about 1 cup)
- 1 cup chopped scallions
- Salt and pepper – to taste
- Paprika – optional for serving
Instructions
- Cook the eggs – you can hard boil the eggs any way you like or buy store-bought hard-boiled eggs. We love to cook them in the instant pot since it also makes them easier to peel.
- Peel and chop the eggs – once the eggs are cooked, peel them, remove the inner yolks, place the yolks into a bowl, then chop the egg whites.
- Cook the potatoes – cut the potatoes into 1-1.5 inch pieces, add them to a pot, and cover them with water. Place them onto the stovetop over high heat, and bring them to a boil, then cover them and let them simmer until tender, about 6-8 minutes. Once the potatoes are done, strain them and let them cool.
- Mix up the dressing – mash the cooked egg yolks with a fork, then add the mayo, relish, pickle juice(if using), mustard salt, and pepper and combine it all together into a creamy, tangy dressing.
- Assemble and combine – add the cooked potatoes, chopped egg whites, celery, green onions, and dressing to a large bowl, toss everything together and enjoy!
Notes
- Yukon gold potatoes are best in potato salad but russets or red potatoes will also work fine.
- You can cook the eggs 1-2 days in advance and store them in an airtight container in the refrigerator until you are ready to use them.
- Leftover potato salad should be stored in an airtight container in the refrigerator for up to 5 days.
- If you are serving this potato salad on a warmer day for an outdoor party then make sure to keep it very cold by placing it over a bowl filled with ice or in a cooler.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Quick and Easy Salads
- Method: Stovetop
- Cuisine: American
