Classic Deviled Egg Potato (Print out)

Tender potatoes blend with tangy eggs and creamy dressing for a flavorful, festive side dish.

# What You'll Need:

→ Vegetables

01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced

→ Eggs

04 - 6 large eggs

→ Salad Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus extra for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika

# How to Make It:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then cook until potatoes are just fork-tender, about 12 to 15 minutes. Drain and let cool slightly.
02 - Place eggs in a medium saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth.
04 - Add cooled potatoes, celery, green onions, and chopped eggs to the bowl. Gently fold until all ingredients are thoroughly coated with dressing.
05 - Taste salad and adjust salt and pepper if needed.
06 - Transfer salad to a serving dish. Sprinkle with extra smoked paprika and chopped chives or parsley.
07 - Cover and chill for at least 1 hour before serving to enhance flavors.

# Expert Advice:

01 -
  • The creamy, tangy dressing is a secret weapon for making even simple potatoes feel special.
  • It’s perfect for picnics or holidays, because the flavors only get better after chilling.
02 -
  • If you try to mix the dressing into hot potatoes, the texture turns runny and the salad looks soupy.
  • I once skimped on relish and learned that a little sweetness is the key to balancing the tangy notes.
03 -
  • Let the potatoes cool completely before mixing for the best creamy texture.
  • Whisk the dressing thoroughly so each spoonful carries balanced flavor.
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