The Ultimate Creamy Deviled Egg Potato Salad: Your New Summer BBQ Favorite
No summer gathering, picnic, or BBQ is truly complete without a show-stopping potato salad. But not just any potato salad – we’re talking about a recipe so incredibly delicious, so perfectly creamy and flavorful, it will undoubtedly become the star of your spread. This **Deviled Egg Potato Salad** takes a beloved classic and elevates it with the irresistible essence of deviled eggs. Imagine all the rich, tangy, and savory flavors of your favorite deviled eggs, seamlessly blended into a tender potato base. With just nine simple pantry ingredients and a mere 25 minutes of active preparation time, you’ll be crafting a culinary masterpiece that promises to impress every palate.
While I pride myself on being quite adept in the kitchen – I can flambé with flair, pipe delicate buttercream rosettes, expertly break down a whole chicken, and even smoke meats to perfection – there’s one seemingly simple task that consistently eludes me: making a decent hard-boiled egg. Yes, you read that right. The most basic of kitchen staples, a fundamental skill taught in “Kitchen 101,” remains my culinary Achilles’ heel. It’s a bit baffling, isn’t it? I can tackle complex cooking techniques, yet the humble hard-boiled egg seems to possess a secret defiance against my best efforts.
I’ve experimented with every trick and tip found across the vast expanse of the internet – from gentle simmering to ice baths, steaming methods, and even specialized egg cookers. Yet, time and again, I’m left with eggs that are either undercooked, overcooked, impossible to peel cleanly, or adorned with that unappealing gray ring around the yolk. It’s an ongoing kitchen saga! It makes me wonder how someone can master the intricacies of a perfectly seared steak or a delicate soufflé, only to be stumped by boiling an egg. It certainly feels a tad bit backwards!
Funnily enough, another kitchen nemesis of mine used to be rice. Thankfully, a small investment in a reliable rice cooker resolved that particular dilemma, transforming fluffy, perfectly cooked rice from a dream into a consistent reality. But hard-boiled eggs? That challenge persists. For this very reason, when it came to preparing this incredible Deviled Egg Potato Salad, I humbly enlisted the help of my partner, affectionately known as Squirrel. This man, who rarely ventures into the kitchen, possesses an uncanny ability to produce a flawless batch of hard-boiled eggs, every single time. It’s truly an enigma!
He has patiently tried, on countless occasions, to impart his egg-boiling wisdom upon me, demonstrating his technique step-by-step. He insists it’s all about timing and a quick transfer to an ice bath. And while I watch and listen intently, the magic simply doesn’t translate when I attempt it myself. Perhaps some culinary secrets are just meant to remain with their masters. But even if perfect hard-boiled eggs are a struggle for you too, don’t despair! This recipe is incredibly forgiving, and you can always outsource the egg boiling, just like I do, or even opt for store-bought pre-cooked hard-boiled eggs for ultimate convenience. The end result will still be sensational.
With Memorial Day, Fourth of July, and all those fantastic summer potlucks and backyard barbecues just around the corner, you’re undoubtedly in need of a few easy, crowd-pleasing, and undeniably delicious salad recipes. And let me assure you, this **Deviled Egg Potato Salad** fits the bill perfectly. It’s unbelievably simple to whip up, especially if you have a “Squirrel” on hand to handle the hard-boiled eggs, or if you take advantage of store-bought options. The beauty of this recipe lies in its straightforward approach and the familiar, comforting flavors it brings to the table.
The secret to this salad’s incredible flavor profile is its dressing, which is essentially a deconstructed deviled egg filling. Instead of carefully piping the creamy yolk mixture back into egg white halves, we create a generous, luscious dressing that coats every single bite of tender potato. The process is simple yet brilliant: the rich, creamy egg yolks are mashed and then whisked together with classic mayonnaise, a vibrant yellow mustard, a touch of tangy apple cider vinegar, and a hint of granulated sugar to create that signature sweet and savory balance that makes deviled eggs so addictive. This creamy mixture forms the heart of our salad, infusing it with unparalleled flavor and a wonderfully smooth texture.
And for those wondering about the fate of the egg whites – rest assured, they will absolutely not go to waste! Finely chopped, they get folded into the salad along with the dressing and potatoes, adding a delightful textural contrast and ensuring that every component of the deviled egg is utilized. This thoughtful inclusion of both yolks and whites truly transforms a standard potato salad into a vibrant and exciting dish that mimics the experience of eating individual deviled eggs, but in a more shareable, spoonable format. The combination of creamy dressing, tender potatoes, and subtle chew from the egg whites creates a harmonious mouthfeel that is utterly irresistible.
The foundation of any great potato salad is, of course, the potatoes themselves. For this recipe, we recommend using fork-tender Idaho® Potatoes, specifically baby red potatoes. These varieties hold their shape beautifully when cooked, offering a satisfying bite without becoming mushy. Their thin skins are delicate enough to be left on, adding a rustic charm and extra nutrients, while their creamy flesh absorbs the dressing wonderfully. Boiling them in generously salted water ensures they are seasoned from the inside out, a crucial step for a flavorful potato salad. Once cooked, a quick rinse in cold water stops the cooking process and helps them retain their perfect texture, preventing them from becoming waterlogged by allowing them to drain thoroughly before combining with the dressing.
To further enhance the flavor and texture, a few key ingredients are folded in. Crisp, finely chopped celery stalks provide a refreshing crunch that cuts through the creaminess, adding a much-needed textural dimension. Sliced scallions contribute a mild, fresh onion flavor without overpowering the delicate balance of the dressing. And finally, a generous sprinkle of smoky paprika is the pièce de résistance. Not only does it lend a beautiful reddish hue, reminiscent of classic deviled eggs, but its subtle smoky depth adds a layer of complexity that truly elevates the entire dish. This simple addition makes a profound difference, transforming a good salad into an extraordinary one.
This creamy and flavorful Deviled Egg Potato Salad is not just a side dish; it’s a centerpiece. It’s perfect for summer entertaining, whether you’re hosting an intimate backyard dinner or a lively neighborhood potluck. Its rich, tangy, and slightly sweet profile, combined with the delightful texture of tender potatoes, chopped egg whites, and crisp celery, ensures it will be devoured with enthusiasm. The smoked paprika adds that extra touch of sophistication and warmth, making every bite a memorable one. Prepare a large batch, as this salad is guaranteed to be the hit of every party you host this summer! It’s the kind of dish that disappears quickly, prompting requests for the recipe. So get ready to share your new secret weapon for summer success.
Deviled Egg Potato Salad
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Ingredients
- 2 pounds baby red Idaho® potatoes, quartered
- 8 hardboiled eggs, yolks removed and whites chopped
- ¾ cup mayonnaise
- ⅓ 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
Instructions
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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.
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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.
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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.
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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.