Easy Deviled Egg Potato Salad Recipe

If you love deviled eggs and want to enjoy them even without an occasion, then check out this recipe by Smokin’ & Grillin with AB on YouTube, and you might just love this dish. This is the perfect fusion of deviled eggs and potato salad, plus, they’re super easy and quick to make, too!

RELATED: Easy-to-Make Crispy Fried Deviled Eggs

This dish is perfect to serve on the side of any of your favorite dishes or as is, and you can also make this for special occasions or parties that you want to host in the future. Read the instructions down below and watch the video tutorial as well for more details.

Ingredients for Deviled Egg Potato Salad:

• 10 eggs
• 2 pounds of russet potatoes, peeled and cubed
• 3 stalks of celery, diced
• ½ red onion, finely diced
• 1/3 cup of green onions, diced

Dressing

• 1¼ cup of mayonnaise
• 1 tbsp of Dijon mustard
• 1 tsp of yellow mustard
• 1 tsp of stone-ground mustard
• ½ cup of sweet pickle relish
• Salt and pepper, to taste

How to Make Deviled Egg Potato Salad:

Step 1

Place the eggs in a large pot, then fill it with water until covered, and place the pot on a stove over medium-high heat. Bring it to a boil, then cover the pot, and remove it from heat. Let the eggs sit in the hot water for 15 minutes, then transfer them to a bowl filled with ice-cold water, and allow them to cool down completely.

Step 2

Peel the cooled eggs and set them aside, then place another large pot on the stove over medium-high heat, place the cubed potatoes, and cover them with water. Bring them to a boil for about 15 to 20 minutes until tender making sure not to overcook, then drain off the water, and immediately rinse them with cold water.

Step 3

Set them aside to cool, then cut the hard-boiled eggs in half, remove the yolks, and transfer them to a medium-sized bowl. In the bowl of yolks, add the mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper, then mash the yolks, and mix them until smooth and combined.

Step 4

Chop the egg whites, then place them in a separate large bowl, and add in the cooked potatoes, diced celery, red onion, and green onions. Pour the yolk dressing over the potato mixture, then gently toss them until evenly coated and combined, and garnish them with paprika. Cover the bowl, then chill it in the fridge until ready to serve, and enjoy!

*All these images are credited to Smokin’ & Grillin with AB via YouTube. Give his channel a visit and subscribe for more! 

Easy Deviled Egg Potato Salad Recipe