Deviled Egg Potato Salad
A creamy mayonnaise-based twist on classic potato salad that blends seasoned deviled eggs with tender spuds—perfect for picnics, potlucks, or a simple family supper.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (russets work, but waxy potatoes hold shape best)
- 6 large eggs room temperature (helps prevent cracking)
- 1/2 cup mayonnaise Duke’s or Hellmann’s for tang; Greek yogurt swap if you want lighter
- 2 tablespoons yellow mustard smooth or whole-grain
- 1 tablespoon white vinegar or dill pickle juice
- 2 ribs celery finely diced (for crunch)
- 2 green onions green onions thinly sliced (or ¼ cup chopped chives)
- 1 teaspoon sugar balances acidity; optional
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika plus extra for garnish
- handful fresh parsley optional
Instructions
- Place eggs in a saucepan and cover with cold water by an inch. In a separate pot, bring potatoes to a gentle boil in salted water. (Tip: start both on medium heat so timing lines up.)
- approximately 12–15 minutes; drain and spread on a sheet pan to steam off excess moisture. Let cool.
- Transfer eggs to an ice bath right away—this stops cooking and makes peeling a breeze.
- Slice eggs in half lengthwise, scoop out yolks, and chop the whites into bite-size pieces.
- Mash yolks with mayonnaise, mustard, vinegar (or pickle juice), sugar, garlic powder, salt, and pepper until smooth.
- Gently fold potatoes, egg whites, celery, green onions, and parsley into the yolk mixture. Adjust seasoning as needed.
- Cover and chill for at least 30 minutes (up to overnight) to deepen flavors. Sprinkle smoked paprika before serving.
Notes
For fluffier potatoes, let them steam-dry before mixing. Use fresh ingredients and adjust seasoning to taste. Enjoy the salad chilled straight from the fridge.
Love this recipe?Follow us at @thenandnowspace for more