Description
This Deviled Egg Potato Salad is a creamy, tangy twist on traditional potato salad. Featuring hard-boiled eggs mashed into tender russet potatoes with a flavorful mix of mayonnaise, mustard, sweet pickle relish, and a blend of spices, it’s a perfect side dish for picnics, barbecues, or family gatherings.
Ingredients
Scale
Eggs and Potatoes
- 8 eggs
- 6 russet potatoes
Dressing and Seasonings
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon celery seed
Instructions
- Prepare Potatoes: Peel, wash, and cube the russet potatoes into bite-size pieces to ensure even cooking.
- Combine Eggs and Potatoes: Place the cubed potatoes and whole eggs in a large pot to cook together.
- Add Water and Heat: Cover the eggs and potatoes completely with water and place the pot over high heat.
- Boil: Bring the water to a rolling boil and cook for about 15 minutes, or until the potatoes are fork tender and eggs are hard-boiled.
- Cool Eggs: Remove the eggs from the boiling water and immediately place them into a bowl of cold water to stop the cooking and make peeling easier.
- Drain Potatoes: Drain the potatoes from the pot and set them aside to cool to room temperature.
- Combine Ingredients: In a large mixing bowl, add the cooled potatoes, peeled eggs, mayonnaise, yellow mustard, sweet pickle relish, celery seed, onion powder, paprika, Worcestershire sauce, hot sauce, salt, and pepper.
- Mash and Mix: Use a fork to gently mash the hard-boiled eggs into the potatoes while stirring to evenly combine all ingredients into a creamy mixture.
- Garnish: Sprinkle extra paprika on top of the potato salad for a pop of color and a hint of smoky flavor.
Notes
- For best results, allow the potato salad to chill in the refrigerator for at least 1 hour before serving to let flavors meld.
- Russet potatoes are ideal for this salad because they hold their shape yet become tender when boiled.
- Adjust the amount of hot sauce based on your preferred spice level.
- Storing the salad covered in the refrigerator will keep it fresh for up to 3 days.
- You can substitute mustard varieties like Dijon for a different tangy flavor profile.
