Deviled Egg Potato Salad Recipe
Serves 6
20 mins prep
20 mins cook
40 mins total
This deviled egg potato salad recipe combines the rich, savory flavors of deviled eggs with creamy potatoes, drawing inspiration from Southern-style potato salads. It is made lighter by substituting some of the dressing with Greek yogurt. Perfect as a side dish for Easter, summer cookouts, or winter potlucks.
0 servings
For The Salad:
For The Dressing:
Place the cubed potatoes in a large saucepan and cover with water. Put the lid on and bring the mixture to a boil over medium-high heat. Once boiled, turn the heat to medium and cook until the potatoes are fork-tender, 15-20 minutes.
Drain the potatoes thoroughly, place them into a large salad bowl, and set aside to cool.
Halve the hard-boiled eggs. Remove the cooked egg yolks and place them in a bowl. Using the back of a fork, mash them to break down any lumps.
Cut the cooked egg whites into 1-inch cubes and transfer them into a small bowl. Set aside.
To make the dressing, into the bowl containing the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, kosher salt and pepper. Whisk until thoroughly combined.
To assemble the salad, place the now-cooled potatoes, chopped egg whites, scallions, celery and sweet relish into the serving bowl.
Drizzle the dressing over everything and give it a gentle toss. Adjust the seasoning to your desired taste.
Sprinkle the salad with paprika and chives (if using). Serve!
