Deviled egg potato salad. Amazingly easy, simple, and most delicious potato salad you’ll ever eat. Bet you won’t guess the secret ingredient!
I’ve been on a potato salad kick. I love potato salad. (I think I get that from my Dad).
So I started researching potato salads. You wouldn’t believe how many types there are!
First, I perfected Classic Potato Salad. Then I worked on Amish Potato Salad. And now we have easy, delicious Deviled Egg Potato Salad.
I tested and tested (and tested) recipes to finally discover the best deviled egg potato salad. None were perfect, but by combining what I’ve learned with various recipes, I’ve done it. You’re going to love this.
Deviled egg potato salad- by definition- requires that the yolks of the eggs be removed. Crushed. And whipped in with the dressing before it is poured over the potatoes, eggs, and any other ingredients.
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There are a couple of books I found that I thought sounded great.
In particular, Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck (excuse the language). It has almost 8,000 reviews…and is rated at 4.6 out of 5 stars. That’s a lot of positive reviews.
Also, Salads That Inspire: A Cookbook of Creative Salads. Also highly rated, it opens a whole new world of salad options for you. I don’t know about you…but I get in a salad rut. And then don’t want to eat any.
Potatoes- make sure you use white or Yukon Gold potatoes. Russet will result in soggy potatoes. Also make sure you leave the skin ON while boiling. Again, peeling first will result in soggier potatoes. If you are a fan of red potatoes, you can substitute them. I prefer gold for this particular version.
Radish- this was the surprise ingredient I was very skeptical about it when I first ran across it when making classic potato salad. But it adds a perfect under-taste kind of “tang.” You’ll barely notice it, but it rounds out the flavor of this salad.
Sweet pickle relish- yes, you have to put it in. I hate relish. It practically hurt buying this at the store! And hurt even more dumping a HALF CUP in the salad. But it actually tastes perfect in this.
Easy Deviled Egg Potato Salad
- Fill a medium size pot with water. Bring to a boil. Lower to a simmer. Slowly lower eggs into water. Cook for 15 minutes. Drain water and run cold water over eggs. Place eggs in refrigerator.
- Scrub potatoes. Add to large pot filled with water. Bring to a boil.
- Cook potatoes 20-25 minutes or until potatoes are crisp tender.
- When potatoes are done, drain water. Add cold water. Repeat. The skins should easily come off with a little peeling. Remove as much skin as possible (you don't have to get all of it).
- Place potatoes in refrigerator with eggs.
- While eggs and potatoes are cooling, chop celery, dice onion, and grate radish. Place in a large bowl.
- After eggs are cool, peel. Slice open and remove all the yolks.
- Mash the egg yolks with a fork. Add mayonnaise, mustard, sweet pickle relish, salt, & pepper. Mix/whip until well combined and egg yolks are completely dissolved.
- Chop egg whites.
- After potatoes are cool, chop.
- Mix egg whites, potatoes, celery, green onion, and radish in a large bowl.
- Pour dressing over mixture. Stir WELL to mix all ingredients.
- Let chill at least 1 hour before serving (preferably 3+ hours).
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I hope you enjoy this recipe for deviled egg potato salad. Was there an ingredient that surprised you?
Please comment below (and rate the recipe using the little stars in the recipe box) letting me know what you thought. And, of course, feel free to share this with your friends and pin on Pinterest.