Introduction
Deviled Egg Potato Salad is a delightful twist on the classic potato salad, combining the creamy goodness of mayonnaise with the tangy flavor of Dijon mustard and pickles. Packed with tender potatoes and hard-boiled eggs, this dish is perfect for picnics, barbecues, or any gathering. With its rich taste and lovely garnishes, it’s sure to be a crowd-pleaser!
Ingredients
2 pounds russet potatoes, peeled and cubed
6 large eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon finely chopped dill pickles (or dill pickle relish)
1 tablespoon pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Paprika for garnish
Fresh scallions, chopped, for garnish
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
Serves 8
Directions
1. Cook the Potatoes:
– Place the cubed potatoes in a large pot and cover with cold water.
– Bring to a boil over medium-high heat and cook until fork-tender, about 10-15 minutes.
– Drain and set aside to cool.
2. Prepare the Eggs:
– Place the eggs in a saucepan and cover with water.
– Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
– Transfer the eggs to an ice bath to cool.
– Once cooled, peel and chop the eggs, reserving 2 egg whites for garnish.
3. Make the Dressing:
– In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, garlic powder, and onion powder.
4. Assemble the Salad:
– Gently fold the cooled potatoes into the dressing until well coated.
– Add the chopped eggs (excluding the reserved egg whites) and mix gently.
– Season with salt and pepper to taste.
5. Garnish and Serve:
– Transfer the salad to a serving dish.
– Sprinkle with paprika.
– Finely chop the reserved egg whites and scatter over the top.
– Garnish with fresh scallions.
– Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Enjoy your Deviled Egg Potato Salad!
Detailed Directions and Instructions
Cook the Potatoes:
Place the cubed potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook until fork-tender, which should take about 10-15 minutes. Once cooked, drain the potatoes and set them aside to cool.
Prepare the Eggs:
Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the saucepan from heat, cover it, and let the eggs sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool down quickly. Once fully cooled, peel and chop the eggs, saving 2 egg whites for garnish.
Make the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, garlic powder, and onion powder. Mix well until the dressing is smooth and all ingredients are thoroughly combined.
Assemble the Salad:
Gently fold the cooled potatoes into the dressing, ensuring they are well coated. Add in the chopped eggs, excluding the reserved egg whites, and mix gently to combine everything. Season the mixture with salt and pepper to taste.
Garnish and Serve:
Transfer the potato salad to a serving dish. Sprinkle paprika over the top for added flavor and color. Finely chop the reserved egg whites and scatter them over the salad. Garnish with freshly chopped scallions. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
Potato Selection:
Russet potatoes are preferred for their texture, but you can also use Yukon gold potatoes for a creamier result.
Egg Boiling Tip:
To determine the eggs’ doneness, you can place one in a cup of water; if it stands upright, it’s older, and if it lies flat, it’s fresh.
Storage:
The potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
Customization:
Feel free to add additional ingredients like celery, green bell peppers, or even bacon bits for extra flavor and texture.
Cook Techniques
Cooking Potatoes
Place cubed russet potatoes in a large pot and cover them with cold water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and allow to cool before mixing.
Boiling Eggs
Put eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat, cover the pan, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool, then peel and chop.
Making the Dressing
In a large bowl, mix mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, garlic powder, and onion powder until well combined.
Assembling the Salad
Gently fold the cooled potatoes into the dressing. Add chopped eggs (except for two reserved egg whites) and mix gently to combine. Season with salt and pepper to taste.
Garnishing and Serving
Transfer the salad to a serving dish, sprinkle with paprika, and finely chop reserved egg whites to scatter on top. Garnish with chopped fresh scallions and refrigerate for at least 1 hour before serving.
FAQ
Can I use other types of potatoes?
Yes, you can substitute russet potatoes with other varieties like Yukon Gold or red potatoes, but the texture may vary.
How long can I store the Deviled Egg Potato Salad?
The salad can be stored in the refrigerator for up to 3 days in an airtight container.
Can I make this salad ahead of time?
Absolutely! It’s best to make it at least an hour ahead of serving to allow the flavors to meld.
What can I substitute for mayonnaise?
Greek yogurt or a vegan mayonnaise could be used as alternatives for mayonnaise.
Can I add more ingredients to the potato salad?
Yes, you can customize your salad by adding ingredients like celery, bell peppers, or even bacon for added flavor and texture.
Conclusion
The Deviled Egg Potato Salad is a delightful twist on a classic dish, combining creamy textures with the tangy flavors of dill pickles and Dijon mustard. It’s perfect for picnics, potlucks, or a refreshing side for family gatherings. Allowing the salad to chill in the refrigerator enhances the flavors, making each bite more enjoyable. It’s a hearty, flavorful option that everyone will love.
More Recipe Suggestions and Combinations
Classic Potato Salad
Substitute the deviled egg components with chopped celery, sweet relish, and a hint of vinegar for a refreshing take on classic potato salad.
Bacon and Chive Potato Salad
Add cooked bacon bits and fresh chives to the potato salad for a smokey flavor that complements the creaminess of the dressing.
Herbed Potato Salad
Incorporate fresh herbs like parsley, dill, and basil for a fresh and vibrant flavor profile that pairs well with grilled meats.
Spicy Potato Salad
Mix in a touch of hot sauce or chopped jalapeños to the dressing for a kick of heat that adds excitement to the traditional recipe.
Greek Potato Salad
Fold in feta cheese, diced tomatoes, and olives for a Mediterranean twist that offers bright and bold flavors.
Mustard and Honey Potato Salad
Replace some of the mayonnaise with honey mustard for a sweet and tangy variation that satisfies different palates.
