Best 3 Deviled Egg Potato Salad Recipes
Indulge in a harmonious blend of flavors with our delectable Deviled Egg Potato Salad, a delightful side dish that combines the richness of hard-boiled eggs, the creamy tang of mayonnaise, and the hearty goodness of potatoes. This classic salad is elevated with a hint of Dijon mustard, a sprinkle of paprika, and a touch of vinegar, resulting in a symphony of textures and tastes that will tantalize your palate. Presented alongside are three additional variations that introduce unique twists to this beloved dish: a tangy Mustard Potato Salad featuring a zesty dressing, a refreshing Cucumber Potato Salad with cool cucumber slices and a hint of dill, and a flavorful Bacon Potato Salad adorned with crispy bacon bits and a smoky dressing. These variations offer a range of options to suit diverse preferences, making this collection perfect for potlucks, picnics, or as a delightful accompaniment to your favorite grilled dishes.
Check out the recipes below so you can choose the best recipe for yourself!
DEVILED EGG POTATO SALAD
Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 40m
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
- Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
- Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.
DEVILED EGG POTATO SALAD WITH BACON
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!
Provided by Danielle1987
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
- Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
- Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
- Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
- Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
- Add yoke/mayo mixture to potatoes. Mix well.
- Add the cooked and crumbled bacon and toss lightly.
- Cover and chill (or eat right away if you cant wait like I did!) :-).
- It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
- The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
DEVILED POTATO AND EGG SALAD
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.
- Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.
- Warm the chicken stock in small pot over low heat while the potatoes cook.
- Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
- In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
- Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your potato salad. - Boil the potatoes until they are just tender: You don't want them to be too soft, or they will fall apart when you mix them with the other ingredients. - Let the potatoes cool completely before adding the other ingredients: This will help to prevent the salad from becoming watery. - Use a light hand when mixing the ingredients: You don't want to overmix the salad, or it will become mushy. - Season the salad to taste: Add salt, pepper, and other seasonings to taste. - Garnish the salad with fresh herbs or vegetables: This will add a pop of color and flavor.Conclusion:
Deviled egg potato salad is a delicious and easy-to-make salad that is perfect for picnics, potlucks, and other gatherings. With its creamy, tangy dressing and the addition of deviled eggs, this salad is sure to be a hit. So next time you're looking for a new potato salad recipe, give this one a try!
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