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Deviled Egg Potato Salad Recipe

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4 from 10 reviews

This Deviled Egg Potato Salad is a creamy, tangy twist on a classic side dish, combining tender Yukon Gold potatoes with chopped hard-boiled eggs and a flavorful dressing made from mayonnaise, Greek yogurt, and Dijon mustard. Enhanced with scallions, celery, sweet relish, and a touch of paprika, it’s perfect for picnics, barbecues, or family dinners.

Ingredients

Potatoes and Eggs

  • 2 pounds Yukon Gold potatoes (peeled and cut into 1-inch cubes)
  • 8 hard-boiled eggs

Vegetables and Garnishes

  • 2 stalks green scallions (chopped)
  • 2 stalks celery (finely chopped)
  • 2 tablespoons sweet relish
  • ½ teaspoon paprika (or smoked paprika)
  • 1-2 tablespoons chives (or green onions or parsley - chopped)

Dressing

  • ½ cup mayonnaise
  • ½ cup full-fat Greek yogurt
  • 1 garlic clove (minced)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions

  1. Cook the potatoes: Place the cubed Yukon Gold potatoes in a large saucepan and cover them with water. Cover with a lid and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
  2. Drain and cool potatoes: Drain the potatoes thoroughly and transfer them into a large salad bowl. Set aside to cool completely.
  3. Prepare the eggs: Halve the hard-boiled eggs carefully. Remove the cooked yolks and place them in a separate bowl. Mash the yolks with the back of a fork to break down any lumps.
  4. Chop egg whites: Cut the cooked egg whites into 1-inch cubes and place them in a small bowl. Set aside.
  5. Make the dressing: Into the mashed egg yolk bowl, add mayonnaise, Greek yogurt, minced garlic, apple cider vinegar, Dijon mustard, kosher salt, and black pepper. Whisk together thoroughly until smooth and well combined.
  6. Assemble the salad: Add the cooled potatoes, chopped egg whites, scallions, celery, and sweet relish into the large salad bowl.
  7. Toss with dressing: Pour the dressing over the salad ingredients and gently toss everything together, ensuring the potatoes and eggs are evenly coated. Taste and adjust seasoning if needed.
  8. Garnish and serve: Sprinkle the salad with paprika and chopped chives (or your choice of green onions or parsley). Serve immediately or chill for an hour for flavors to meld.

Notes

  • Use Yukon Gold potatoes for their creamy texture and buttery flavor, but yellow potatoes are also a fine substitute.
  • Hard boil eggs ahead of time and refrigerate to save prep time.
  • For extra tang, adjust the amount of apple cider vinegar to taste.
  • May be stored in an airtight container in the refrigerator for up to 2 days.
  • For a lighter version, substitute mayonnaise with additional Greek yogurt.

Find it online: https://dishcooks.com/deviled-egg-potato-salad-recipe/