Description
Creamy deviled egg potato salad made with Yukon Gold potatoes, hard-boiled eggs, mayo, mustard, and relish. An easy make-ahead side dish for cookouts, Easter, holidays, and potlucks.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes (about 8 to 10 medium, cubed into 1-inch pieces)
- 1 tablespoon salt (for the cooking water)
- 6 large or extra-large eggs (hard-boiled and peeled)
- 3 stalks celery (finely chopped)
- 3 green onions (thinly sliced for garnish)
- 1 pinch paprika (for garnish)
- 1 cup plus 2 tablespoons mayonnaise
- 3 tablespoons yellow mustard
- 3 tablespoons sweet pickle relish
- 1 tablespoon pickle brine (from a jar of sweet or dill pickles or apple cider vinegar)
- 1 teaspoon white vinegar
- ½ teaspoon granulated sugar
- ½ teaspoon paprika
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon freshly cracked black pepper (or to taste)
Instructions
- Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt to the water, then bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until the potatoes are just fork-tender but still hold their shape, about 12 to 15 minutes.
- Drain the potatoes well and spread them in a single layer on a paper towel-lined baking sheet to cool and dry out for 15 to 20 minutes.
- While the potatoes cool, slice each peeled egg in half lengthwise. Gently pop the yolks out into a medium bowl and set the whites aside on a cutting board. Use a fork to mash the yolks until they are broken into fine, even crumbles.
- To the bowl of mashed yolks, add the mayonnaise, yellow mustard, sweet pickle relish, pickle brine, white vinegar, sugar, paprika, salt, and freshly cracked pepper. Stir everything together until the dressing is smooth and creamy.
- Chop each halved egg white into 4 pieces so they’re about the same size as your potato cubes. Add the cooled potatoes, egg whites, and celery to a large mixing bowl. Pour the dressing over the top and gently fold everything together until the potatoes are evenly coated.
- Cover the bowl tightly and refrigerate for at least 2 hours before serving. When ready to serve, give the salad a gentle stir, then transfer to a serving dish. Scatter the sliced green onions over the top and finish with a generous dusting of paprika.
Notes
- Letting the potatoes cool and dry helps prevent a watery salad.
- Refrigerating overnight enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 382
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 186 mg
Keywords: Deviled Egg Potato Salad, Potato Salad, Side Dish