Deviled Egg Potato Salad
So, think about it. Deviled eggs and potato salad have pretty much the same ingredients. Mustard, mayo, some seasoning, and probably a little bit of pickle relish. Wouldn’t it be super tasty if you made them both together?!
I can answer that! YES! It would be amazingly delicious!
This deviled egg potato salad is one of our summer favorites. It’s really easy, and tastes delicious!
It combines two cookout classics into one spectacular dish. Potatoes and eggs, mixed with a creamy, tangy mayo-based dressing. Classic, simple, and perfect for summer!
The Best Potatoes For Potato Salad
Depending on where you live, versions of potato salad can vary based on preference and location .
The best potatoes for potato salad are either Russet or Yukon gold because they stay firmer longer after theyve been boiled . If using thin-skinned potatoes, you can leave a few of the skins on to save the step of peeling.
What Type Of Potato Is Best For Potato Salad
We use white potatoes, or Yukon Golds, in our familys recipe. Because they have a thinner skin, theyre easy to peel after boiling and taste creamier, a little sweeter, and hold their shape well after cooking. Avoid using starchier potatoes like russets that too easily turn to mush in salads like this.
Also remember to choose potatoes of the same size for the most consistent cooking.
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How To Make Classic Potato Salad
If youre ready to fix a large bowl of this tasty potato salad, youll need to pick up a few ingredients including:
- 8 medium Yukon gold potatoes, cooked, peeled and diced
- 1 1/2 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 5 hard-boiled eggs diced or sliced
- optional, paprika for garnish
To make your potato salad, just follow our simple instructions:
Perfect Potato Salad Recipe With Eggs
|*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If it’s already good, why mess with a classic potato salad? Such is the thought on any recipe that is just the way you like it. However, there’s always room for some great tweaks when it comes to cooking, and especially great potato salad, a dish that is a perennial fave at picnics, cookouts, and simple family meals in the summertime. For this recipe, brown mustard adds a kick, and the fresh crunch of celery and onion ensures you’ll be coming back for more.
This recipe requires you to make some hard-boiled eggs ahead of time, but if having those on hand is part of your regular snack or meal prep, you’ll be ready to make this at a moment’s notice.
1cup coarsely chopped celery
3/4cup coarsely chopped onion
1/2 cup coarsely chopped fresh flat-leaf parsley, more for garnish, if desired
3largehard-boiled eggs, coarsely chopped, more for garnish, if desired
1 1/2teaspoonsbrown mustard
Cook the potatoes in boiling, salted water until tender, 30 to 40 minutes.
The Spruce / Julia Hartbeck
Drain, cool, and slice the potatoes. Place in a large bowl.
The Spruce / Julia Hartbeck
Add the remaining ingredients to the potatoes in the bowl.
The Spruce / Julia Hartbeck
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How To Make Hard Boiled Eggs For Potato Salad
Place your eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat.
Then cover, and remove from heat. Set aside for 8-10 minutes. The eggs will continue cooking in the hot water even though they’re not over heat.
Drain and cool in ice water. When the eggs are cool enough to handle, they’re ready to peel.
How To Make Deviled Egg Potato Salad
This dish tastes like part potato salad and part deviled eggs.
Season with salt and pepper. Right before serving, sprinkle a little paprika over the top for a pop of color! How perfect!
Optional add-ins: Bacon, dill pickles, red onions, pimentos, chives, sweet pickles.
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Potato Salad With Egg
The last potato salad that I had at a friends cookout was made without hard-boiled eggs.
Ive found that I just really love the flavor and texture that the eggs add to potato salad recipes. In my opinion, eggs are a must! I also use them in my Amish potato salad.
Do you like your potato salad with egg? Inquiring minds want to know. Let me know in the comments below! 🙂
The one ingredient that my moms classic potato salad recipe did not include is the celery seed.
Ive found that I absolutely love the extra flavor that celery seed adds to the recipe and I never leave them out. Another recipe that I always add celery seed to is my perfect > restaurant-style coleslaw. If youre looking for a fast and easy coleslaw recipe, dont miss it!
Its spring here in Ohio, but its been far too cold to consider having a cookout. Just leave it to our crazy Ohio weather to mess with my grilling plans!
You can bet that the first warm day we get Ill be firing up the grill, making some burgers and whipping up a big batch of this classic potato salad recipe for my family to enjoy.
Im really in my happy place during the summer on those lazy Saturdays when I can relax in the backyard with my friends and family.
My simple three bean salad recipe is also a great choice.
More Potluck Sides Youll Love
- Ranch Potato Salad is a creamy, full-flavored potato salad with pan-seared, thick-cut bacon and freshly grated Cheddar!
- Southwest Potato Salad features creamy Yukon Gold potatoes, black beans, corn, and a zesty chipotle dressing.
- Green Beans with Tomatoes and Bacon is an easy, slow-cooking side dish made special with fresh green beans, bacon, and fire-roasted canned tomatoes.
- Classic House Salad is the perfect starter to any meal and loaded with tons of flavor thanks to all those crisp vegetables, croutons cheese, and bacon!
- Tuna Pasta Salad is made with canned Albacore tuna, peas, pasta shells, and dill. Best of all, it comes coated in a delectable, creamy mayonnaise dressing that cannot be beaten.
- Bowtie Pasta Salad is a simple, crowd-pleasing dish packing tons of flavor and an Italian flare. It comes together quickly with very little prep thanks to a few fresh and a few ready-made ingredients.
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The Rest Of The Ingredients
Now we have perfectly cooked and seasoned potatoes and a creamy dressing, its time to add some extra ingredients.
Potato salad is a personal process, and there are lots of opinions out there as to what makes it perfect or the best. The recipe below is our version it includes everything we love, but remember that its your potato salad, so add what you like!
Celery and Pickles The celery adds a lovely crunch and our house isnt stable without dill pickles in the refrigerator so adding them is a no-brainer for us. If you dont like pickles in potato salad leave them out .
Red Onion I love the sweetness and crunch of red onion in this. To make sure that the onion doesnt overpower the salad with raw onion flavor, I deflame the onions. Its a simple process, simply add cool water to chopped onion and set aside for 10 minutes. The time in the water takes the raw edge off the onion.
Hard-Boiled Eggs Maybe its how we were brought up or what were used to but, potato salad without eggs is missing something. Hard-boiled eggs add texture and extra creaminess.
Fresh Herbs The most common herbs are parsley and chives, but dill, cilantro, and tarragon all work well. In our recipe below, we use both dill and parsley. Experiment for yourself to see what you love. Add a tablespoon at a time then taste. Also, remember dill and tarragon are a little stronger than other herbs so add accordingly.
More Easy Side Dishes
Here is my favorite way to make coleslaw. With a generous amount of acidity from apple cider vinegar and Dijon mustard.
Our broccoli salad with bacon has cranberries, red onion, and a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar.
I love crunchy salads. This vinegar-based cucumber salad is addictive.
This pasta salad with orzo is full of goodness. Theres a simple lemon vinaigrette, cucumber, olives, artichokes, tomato, and fresh herbs. Or take a look at our easy pasta salad with mozzarella and parmesan .
Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. The recipe video has also been updated. To watch the original video , watch it on YouTube Adam and Joanne
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Potato Bacon & Egg Salad
Recipe may contain milk, soy and egg.
- 1.5kg chat potatoes
- 4 eggs
- 200g bacon rashers, trimmed, cut into thin strips
- 2/3 cup whole egg mayonnaise
- 1/2 lemon, juiced
- 1/3 cup chopped fresh dill
- Salt & freshly ground pepper
- Place the potatoes
Unsure of the quantity needed?
OK, Got It potatoes) in a large saucepan and cover with plenty of cold water. Bring to the boil. Boil for 10-15 minutes or until tender. Drain well and set aside to cool.
- Place the potatoes, bacon and dressing in a bowl. Toss gently to combine. Add the egg and toss to combine. Serve.
Did you make this?
All quantities above are averages
What Our Readers Are Saying
If you dont believe that our recipe helps you achieve the best homemade potato salad, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
Ive made this so many times!! Always so yummy and a big hit with even the pickiest eaters!! Pam
Best potato salad ever!! Melinda
Excellent. Tastes delicious! Its so much better than the potato salad purchased at the store. LouAnn
I LOVED this potato salad! Paula
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How To Make The Best Potato Salad Recipe
1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.
Start the potatoes in cold water and bring them to a boil to ensure even cooking. Make sure to salt the boiling water so the salty flavor gets deep down in the potatoes.
Once the potatoes are soft, drain off the water and peel off the skins. You can leave some of the skins on if you like the added texture.
Chop the potatoes when they are soft this saves time on the peeling and chopping.
2) Next, mix all the dressing ingredients together. Use your favorite mayonnaise as the base.
I know better than to tell you what brand to useMayonnaise is an intensely personal condiment!
Here in the Carolinas, we use Dukes Mayonnaise, but mom usually uses Hellmanns. You can even go with Miracle Whip if that is your favorite.
Mix a large amount of sweet pickle relish into the dressing.
Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Otherwise, the dense ultra-sweet shelved variety might overwhelm the flavor of the dressing.
If you cant find good relish, finely dice firm refrigerated sweet pickles instead.
History Of Potato Salad
Southern-style Potato Salad with a creamy mayonnaise-based dressing is All-American indeed, but did you know the original actually originated in Germany? And, when you compare the two, they couldnt be further apart.
German Potato Salad, while certainly still comforting, dresses on the lighter side with a vinegar-based dressing and no mayonnaise to be seen. It is served warm with a crumble of bacon and a sprinkle of fresh herbs. It sounds like a delicious side dish indeed, but when it comes to serving a crowd, the cold and creamy American rendition reigns supreme.
The French dressed theirs with a homemade aioli dressing, which hits a little closer to home as mayonnaise is a store-bought aioliwith a lit-tle less flavor. This is likely the reason Americans added that squeeze of yellow mustard to classic potato salad dressing!
So there you have it: In true American spirit, Old-Fashioned Potato Salad is actually an evolved adaptation of Old World potato salads.
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Why Does My Potato Salad Get Watery
If your potato salad is watery, its probably because your potatoes were not drained properly. Give them time to drain well and double check to make sure they are not water-logged before dressing them!
The culprit could also be over-cooking the potatoes to mush. To avoid this, dont cut the potatoes too small and be sure you remember to pull the potatoes from the water as soon as they are fork-tender in the center.
How To Make The Best Potato Salad
This classic potato salad is the one I grew up on. Its the recipe my Grandma Mary Jane originally made, then passed down my mom, aunts, and cousins, and me and my sister. Its accompanied burgers, grilled ribs, and every other favorite summer dinner recipes under the sun.
As favorite family recipes do, its a food memory none of us can, or want to, forget. It shows up at nearly every BBQ, picnic or good old fashioned supper soirée at my house, and its one Im proud as punch to share when I go to others homes as well. And its extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found its Southern potato salad roots.
So now its your turn to give it a try. Heres how to make the best potato salad ever. Lets get started
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Best Potato Salad Tips
I always choose Yukon Gold potatoes when making my moms classic potato salad recipe. These are nice and creamy but they dont fall apart when you cook the potatoes. The peels also come off easily after cooking which makes everything so much easier!
Add your potatoes to cold water before bringing to a boil, and dont forget to salt your water!
This adds so much flavor to your potatoes. You might even want to add a little more salt than you think is necessary.
Friends, youre going to thank me for sharing this delicious family recipe with you. I hope your family loves it as much as mine does!
Id also like to challenge each of you to really soak up every moment of spring and summer this year. THESE are the good old days, and every single second that we can spend with our families are moments that we should treasure.
This yummy classic potato salad just makes those moments a little bit more delicious. 🙂
How Far In Advance To Make Potato Salad
Potato salad can be made a full day ahead as long as it is kept in the refrigerator. As with any mayonnaise-based dish from a classic macaroni salad to an egg salad, keep it cold as possible . If you are serving deviled egg potato salad on a buffet, place the bowl of salad in another bowl with ice in it to keep it cold.
Store leftovers in an airtight container in the refrigerator. To refresh it, simply give it a good stir and add a little extra salt and pepper!
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The Best Potatoes To Use
Small, waxy, and thin-skinned potatoes are best for potato salad. Small yellow, white or red potatoes are perfect . They are quick-cooking, and since they are already small, theres no need to chop them before cooking them.
Leave the potatoes whole. Whole cooked potatoes maintain more of their flavor and natural sweetness. Were also partial to the texture of potatoes when they are cooked whole compared to chopped.
If you dont have small, waxy potatoes available, other potatoes will work in their place the texture will be slightly different. We try not to use russet potatoes since they tend to fall apart.
If thats all you have, dont worry. Chop them before cooking they are much larger and take a long time when cooked whole.
The Best Potato Salad Recipe Ever
My moms potato salad is better than your moms potato salad.
There, I said it and Im not taking it back! *wink*
Seriously though, my mother has magical abilities in the art of potato salad making. My mom makes traditional mustard, pickle, and hard-boiled egg potato salad. Its simple, but I have never made or tasted another potato salad better than her version And Im not the only person to think so.
Over the years Ive watched countless relatives and friends swoon over her classic potato salad.
The problem is, when you ask her for the recipe she has a hard time sharing it, because she doesnt actually have a recipe written down. She makes it by feel.
Its taken years of watching, assisting her, and asking questions to come up with what I consider to be her recipe.
Want to know moms secrets?
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