Deviled Egg Potato Salad
No summer party is complete without a kick ass potato salad recipe. This Deviled Egg Potato Salad is about as kick ass as they come! Nine simple pantry ingredients and 25 minutes is all you’ll need to create this delicious summer salad.
I’m talented in the kitchen in many ways, but I can’t make a decent hard-boiled egg to save my life. That’s right, I suck at the simplest of all the kitchen tasks. Hard-boiled eggs are a kitchen staple. It’s kitchen 101. And I can’t make it happen.
I can flambé, pipe mini buttercream rosettes, break down a whole chicken, and smoke the shit out of some meat, but I can’t boil a damn egg. Isn’t that just a tad bit backwards?
Also, I can’t make rice. Rice! A small investment in a rice cooker took care of that dilemma.
I’ve tried just about every trick floating around on the Interweb. And, yet, I’m still unsuccessful when it comes to making a proper boiled egg. So, I recruited the help of Squirrel to make the hard-boiled eggs for this Deviled Egg Potato Salad. The man never cooks, and yet he can produce a perfect batch of hard-boiled eggs every. single. time.
He has tried, time and time again, to impart his egg wisdom on me, but I’m hopeless.
With Memorial Day right around the corner, you’re going to need a few easy and delicious salad recipes. This Deviled Egg Potato Salad is unbelievably easy to make, especially when you recruit someone to make your hard-boiled eggs.
The dressing for this salad is made the same way you would make the filling for a hard-boiled egg. Rather than pipe the filling back into the eggs, it gets folded into a bowl of fork-tender Idaho® Potatoes. No worries, the egg whites will not be going to waste…they get folded in too!
A few stalks of chopped celery, sliced scallions, and a sprinkle of smoked paprika are all you need to add big flavor to this simple, easy-to-make salad.
This creamy salad is loaded with flavor and great for summer entertaining. It will be the hit of every party you host this summer!
Deviled Egg Potato Salad
Yield: 6 servings
Total Time: 22 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes
- 2 pounds baby red Idaho® potatoes, quartered
- 8 hardboiled eggs, yolks removed and whites chopped
- 3/4 cup mayonnaise
- 1/3 cup yellow mustard
- 1 tablespoon apple cider vinegar
- 3 teaspoons granulated sugar
- 3 stalks celery, finely chopped
- 3 scallions, sliced
- 1 and 1/2 teaspoons smoked paprika
- Salt and pepper
- Add potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch. Bring the water to a boil. Add a few generous pinches of kosher salt to the water to season the potatoes. Continue to cook until the potatoes are fork tender, about 12-15 minutes.
- While the potatoes are cooking, add the mayonnaise, egg yolks, yellow mustard, cider vinegar, and sugar to the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer. Beat until smooth and creamy. Season with salt and pepper to taste.
- Strain the potatoes and rinse them with cold water to stop the cooking process. Allow the potatoes to rest in the strainer for a few minutes to drain off any excess water.
- Transfer the potatoes to the bowl with the mayonnaise mixture. Add the celery and chopped egg whites; fold to combine. Season with salt and pepper to taste. Transfer the potato salad to an airtight container and place in the refrigerator to chill for at least 2 hours. Garnish with scallions and smoked paprika before serving.
Disclosure: This recipe was developed for the lovely folks at Idaho® Potato. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.