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Classic Creamy Deviled Egg Potato Salad Recipe

A mound of creamy deviled egg potato salad topped with hard-boiled egg halves and fresh chopped chives.
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This recipe combines tender potatoes with the rich, tangy flavor of deviled eggs, creating a satisfying and creamy potato salad perfect for any summer cookout or potluck.

Ingredients

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  • 3 lbs Yukon Gold potatoes, scrubbed and quartered
  • 8 large eggs
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh chives, chopped, for garnish

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes and let them cool slightly.
  2. While the potatoes cook, place the 8 eggs in a separate saucepan. Cover with cold water and bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes. Drain and immediately transfer the eggs to an ice bath to stop the cooking. Peel the cooled eggs.
  3. Roughly chop 6 of the hard-boiled eggs and set aside. Slice the remaining 2 eggs lengthwise for garnish.
  4. In a small bowl, mash the yolks from the 6 chopped eggs with a fork until smooth.
  5. In a large mixing bowl, whisk together the mashed egg yolks, mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper until the mixture is smooth and creamy. This is your deviled egg dressing.
  6. Add the slightly cooled, cooked potatoes, chopped eggs, celery, and red onion to the dressing. Gently fold all ingredients together until the potatoes are evenly coated. Be careful not to mash the potatoes too much; you want some texture.
  7. Cover the bowl and chill the potato salad in the refrigerator for at least 2 hours to allow the flavors to blend. This is a great make ahead potato salad.
  8. Before serving, gently stir the salad again. Arrange the sliced hard-boiled eggs on top and sprinkle with fresh chives.

Notes

  • Using Yukon Gold potatoes gives you a naturally creamy texture that holds up well to the dressing.
  • For the best flavor, chill the salad for a minimum of 4 hours, or overnight, before serving at your next BBQ or picnic.
  • If you prefer a tangier potato salad, increase the apple cider vinegar by one teaspoon.

Nutrition

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

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