Deviled Egg Potato Salad Recipe

Potatoes: Large potatoes are the base of this salad, giving it a soft and hearty texture.

Hard-boiled eggs: Chopped eggs add creaminess and a rich flavor that reminds you of deviled eggs.

Mayonnaise: This makes the salad creamy and smooth.

Yellow mustard: Adds a little tang and depth to the dressing.

Apple cider vinegar: Gives a bright, slightly sweet acidity that balances the richness.

Paprika: A mild spice that adds color and a subtle smoky flavor.

Salt and pepper: Essential seasonings to bring out all the flavors.

One of the most important steps in this Deviled Egg Potato Salad Recipe is making sure your potatoes are cooked just right. Boiling them until they’re tender but not mushy makes a big difference in how your salad turns out. Here’s a simple way to get perfect boiled potatoes every time:

1. Start by cutting your peeled potatoes into even-sized cubes. This helps them cook evenly.
2. Put the cubes in a large pot and cover them with cold water. Starting with cold water helps the potatoes cook through without getting tough on the outside.
3. Add a pinch of salt to the water. It seasons the potatoes while they cook.
4. Bring the water to a boil over medium-high heat, then lower the heat to keep it at a gentle boil.
5. Check the potatoes after about 12 minutes by poking a piece with a fork. If it slides in easily without resistance, they’re done.
6. Drain the potatoes in a colander and let them cool before mixing with the other ingredients.

Doing it this way helps your potatoes stay firm enough to hold their shape in the salad but soft enough to taste creamy and smooth. If you boil them too long, they’ll fall apart and make the salad mushy, which isn’t as fun to eat.

When I first made this salad, I didn’t let the potatoes cool enough before mixing, and the warm potatoes made the mayonnaise sauce a bit runny. Now, I always wait until they’re completely cool, and it makes the salad taste fresher and look better. Plus, chilling it in the fridge for a while helps all the flavors come together, making every bite delicious.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a unique sweetness and a different texture to the salad.

• hard-boiled eggs - Substitute with tofu: Firm tofu can mimic the texture of eggs and is a great option for a vegan version.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and is a healthier, lower-fat alternative.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a more complex flavor profile and can add a gourmet touch.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the salad a kick.

• Ensure the potato salad is completely cooled before storing. This helps maintain its texture and flavor.
• Transfer the deviled egg potato salad to an airtight container. This prevents it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The potato salad can be kept fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the potato salad in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to avoid freezer burn.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• After thawing, give the potato salad a good stir. The texture might change slightly, but mixing can help restore its creamy consistency.
• If the potato salad appears too dry after thawing, add a bit more mayonnaise or mustard to refresh its texture and flavor.
• Always check for any off smells or changes in appearance before consuming. If in doubt, it's safer to discard.

• Use the microwave: Place the potato salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the mayonnaise can separate.

• Stovetop method: Transfer the potato salad to a non-stick skillet. Heat over low to medium heat, stirring occasionally. This method helps maintain the texture of the potatoes and prevents the eggs from becoming rubbery.

• Oven method: Preheat your oven to 350°F (175°C). Spread the potato salad evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.

• Double boiler: Place the potato salad in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until heated through. This gentle method helps maintain the creamy consistency of the mayonnaise mixture.

• Serve cold: Sometimes, the best way to enjoy leftover deviled egg potato salad is to serve it cold. Simply give it a good stir and enjoy straight from the refrigerator. The flavors often meld together even more after sitting overnight.

• Large pot: Used to boil the potatoes until they are tender.

• Knife: Essential for peeling and cubing the potatoes as well as chopping the hard-boiled eggs.

• Cutting board: Provides a stable surface for peeling, cubing, and chopping ingredients.

• Mixing bowl: Used to combine the mayonnaise, mustard, apple cider vinegar, paprika, salt, and pepper, and later to mix in the potatoes and eggs.

• Measuring cups: Necessary for measuring out the mayonnaise.

• Measuring spoons: Used to measure the mustard, apple cider vinegar, paprika, salt, and pepper.

• Colander: Useful for draining the boiled potatoes.

• Spatula: Helps in mixing the ingredients together without breaking the potatoes.

• Refrigerator: Used to chill the potato salad for at least 1 hour before serving.

• Timer: Helps to keep track of the 15 minutes needed to boil the potatoes.

• Serving bowl: Used to serve the chilled potato salad.

Prepare ingredients in advance: Boil and cube the potatoes and chop the eggs the night before to save time on the day of preparation.

Use pre-boiled eggs: Purchase pre-boiled and peeled eggs from the store to skip the boiling and peeling process.

Quick cooling method: After boiling, place the potatoes in an ice bath to cool them quickly, reducing waiting time.

Mix dressing ahead: Combine the mayonnaise, mustard, apple cider vinegar, paprika, salt, and pepper in advance and store in the refrigerator.