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Pioneer Woman Deviled Egg Potato Salad

Pioneer Woman Deviled Egg Potato Salad - recipe card
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This recipe combines two classic comfort foods—deviled eggs and creamy potato salad—into one irresistible side dish. Creamy, tangy, and perfectly seasoned with a hint of paprika, it’s a crowd-pleaser at any gathering.

Ingredients

Scale
  • 1 1/2 pounds Yukon Gold potatoes (about 4 medium), scrubbed and halved
  • 6 large eggs
  • 1/2 cup full-fat mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika, plus more for garnish
  • 1/4 cup celery, finely diced
  • 2 tablespoons dill pickle relish
  • 1 tablespoon fresh chives, finely chopped, plus more for garnish

Instructions

  1. Place the halved potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt and bring to a boil over high heat. Cook for 15-18 minutes, until a knife inserts with no resistance, then drain and let cool slightly.
  2. While potatoes cook, place the eggs in a separate pot and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes. Drain, transfer to an ice bath, and let cool completely before peeling.
  3. Once the potatoes are cool enough to handle, cut them into 1-inch cubes and place them in a large mixing bowl. Set aside.
  4. Peel the cooled eggs. Slice 4 of the eggs in half lengthwise. Remove the yolks and place them in a small bowl. Dice the whites and add them to the potatoes.
  5. Mash the yolks with a fork until fine. Add the mayonnaise, yellow mustard, white vinegar, 1/2 teaspoon kosher salt, black pepper, and paprika. Stir until smooth and creamy—this is your deviled egg dressing.
  6. Add the celery, dill pickle relish, and remaining 2 whole eggs (peeled and diced) to the potatoes. Pour the dressing over the potato mixture.
  7. Gently fold everything together with a rubber spatula until the potatoes are evenly coated. Be careful not to break the potato pieces—fold from bottom to top.
  8. Taste and adjust seasoning with more salt and pepper if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  9. Just before serving, garnish with fresh chives and a dusting of paprika. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well—the mayonnaise-based dressing will separate and become watery upon thawing. To make ahead, prepare the salad as directed, cover, and refrigerate for up to 24 hours before serving. If the dressing thickens after chilling, stir in a teaspoon of milk or water to loosen it before serving.

Nutrition

Keywords: deviled egg potato salad, potato salad with eggs, American potato salad, creamy potato salad, deviled eggs, summer side dish, picnic recipe, BBQ side, classic potato salad, egg salad potato salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-deviled-egg-potato-salad-recipe/