Tired of the same old potato salad? Ready to elevate your picnic or potluck game? Then get ready to be amazed by this Deviled Egg Potato Salad! It's a creamy, dreamy twist on a classic, combining the comforting goodness of potato salad with the tangy delight of deviled eggs. This recipe is perfect for those seeking easy recipes, healthy meals, and quick dinner ideas – it's a delicious dish that's surprisingly simple to make.
Why This Recipe Rocks
This deviled egg potato salad isn't your grandma's recipe (unless your grandma is incredibly cool!). We're taking all the best parts of both dishes – the fluffy potatoes, the creamy dressing, the tangy yolk – and blending them into a truly unforgettable culinary experience. It's a fantastic option for homemade cooking, ideal for both weeknight dinners and special occasions.
Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 6 large eggs
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons white vinegar
- 1 tablespoon sweet pickle relish
- 1 small shallot, finely minced
- 1/4 cup chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish (optional)
Instructions:
Get started:
- Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain well and set aside to cool slightly.
Prepare the deviled egg mixture:
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While the potatoes are cooking, hard-boil the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain the hot water and run cold water over the eggs until cool enough to handle. Peel the eggs and separate the yolks from the whites.
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Finely chop the egg whites and set aside.
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In a medium bowl, mash the egg yolks with a fork until smooth.
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Stir in the mayonnaise, mustard, vinegar, relish, shallot, dill, salt, and pepper. Mix until well combined.
Combine and serve:
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Add the cooled potatoes to the bowl with the deviled egg mixture. Gently fold to combine.
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Stir in the chopped egg whites.
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Taste and adjust seasonings as needed.
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Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This is even better the next day!
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Before serving, garnish with a sprinkle of paprika, if desired.
Tips for the Best Deviled Egg Potato Salad:
- Potato perfection: Choose Yukon Gold potatoes for their creamy texture. Red potatoes also work well, but they might be slightly firmer.
- Don't overcook: Overcooked potatoes will become mushy. Aim for tender but still slightly firm potatoes.
- Make it your own: Feel free to experiment with different herbs and spices. Chopped chives, celery, or bacon would all be delicious additions.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
- Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Variations:
- Bacon Deviled Egg Potato Salad: Add 1/2 cup of cooked, crumbled bacon to the mixture.
- Spicy Deviled Egg Potato Salad: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the deviled egg mixture.
- Dill Pickle Deviled Egg Potato Salad: Use dill pickle relish instead of sweet pickle relish.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: 15g
- Protein: 7g
- Carbohydrates: 25g
This Deviled Egg Potato Salad is a guaranteed crowd-pleaser. It's a delicious, easy-to-make dish that's perfect for any occasion. Give it a try and prepare to be amazed by this unique and flavorful twist on a classic!