This creamy, tangy easy, deviled egg potato salad comes together in no time with just a handful of ingredients and is the perfect side dish for potlucks, picnics, BBQs, parties, and mid-week meals!
Making this potato salad with egg is simple, especially if you already have leftover boiled potatoes and eggs - then you can just prepare the dressing and assemble to salad. If not, the first step is to boil the potatoes and eggs.
Prepare the Potatoes
Rinse and slice the potatoes into 1-inch cubes, transferring them to a bowl of water while you chop (to stop them from browning).
Transfer the potatoes to a large pot and cover with new cold water and about 1 ½ teaspoons of salt.To help the boiled potatoes hold their shape even longer, you can add a tablespoon of vinegar to the pot.
Bring the pot to a boil over medium heat. Then reduce to medium-low, and cook the potatoes for 15 minutes, or until fork-tender. Drain well and set aside to cool.It’s important not to over-boil the potatoes. Otherwise they can become mushy and/or watery.
Once boiled, transfer the eggs to a bowl of ice water, peel them, and finely dice them.If you have an egg slicer, use it vertically and horizontally for cubed pieces (they’ll be long and thin, but the yolk will break in the middle, creating little cubes of egg white).
Prepare the Dressing
While the potatoes and eggs cook, prepare the dressing by adding all the ingredients to a bowl and mixing well. Also, finely slice the green onions now.
Assemble the Deviled Egg Potato Salad
Once all the elements are prepared and cooled, it's as simple as transferring them to a large serving bowl and tossing them well to disperse everything evenly.Give it a final taste and adjust any of the seasonings. I recommend allowing the salad to sit for at least 1-2 hours in the fridge before serving it.
Storage Instructions
Store any leftovers in an airtight (or covered) container in the fridge for 4-5 days. It'll taste even better on day two, though the potatoes will continue to soak up the dressing as it chills, so you may need to add a little more after a couple of days.Remember to keep this mayo-based salad out of the sun. Also, don't let it sit at room temperature for longer than 2 hours.
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Notes
Adjust the consistency: Ditch the cubed waxy potatoes for starchy potatoes and make a delicious, mashed potato salad if desired.
For a richer dressing: Remove the yolks from the eggs before slicing them, and adding the yolks to the dressing.
Allow the ingredients to cool: If you don’t, the potatoes will soak up the dressing in a heartbeat, and you’ll practically need double the amount. Therefore, I love to use pre-cooked and chilled potatoes and eggs when possible.
When serving at an event: It's best to keep the egg and potato salad cool. To do so, place the dish within a larger dish filled with ice. That should help it stay chilled for several hours.
What is a good spice/herb for deviled egg potato salad? Here are some of my favorite recipe variations and optional add-ins:
Herbs: Aside from green onions, you can make this salad as herby as you’d like by adding chives, parsley, dill, etc.
Spice: You can either add some chili or cayenne powder, red pepper flakes, or even mix a little hot sauce into the dressing.
An acid: Adding an acid like apple cider vinegar or pickle juice to the potatoes while they’re still warm helps them soak up a ton of flavor to add depth to the potato salad. Alternatively, you can add it directly to the dressing, similar to deviled eggs.
Vegetables: You could add sweetcorn, peas, shredded carrot, thinly sliced red onion, finely chopped pickles (or pickle relish), celery, bell pepper, etc.
Capers: These make for a delicious addition to a recipe for deviled eggs and so will also work wonderfully with this recipe.
Coriander seed: To add to the dressing for flavor and texture.
Avocado: Either finely diced or mashed into the dressing for extra creaminess.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!