This recipe comes from the South, but it’s a crowd-pleaser no matter where you serve it. I love it alongside various main courses, and it’s my go-to potluck dish. When my aunt made this spicy recipe, I was a happy camper. Now I make my own version of deviled egg potato salad I know she’d be proud of. And I know your family will love it as well.
Recipe Ingredients
How to Make Deviled Egg Potato Salad
Cook the Potatoes – Peel and cut the potatoes into bite-sized pieces, and add into a medium saucepan. Add water to cover the potatoes by at least an inch. Salt them and cook until tender but still firm to the touch, 5-10 minutes. Drain water and let it cool. (Photos 1-3) Boil the Eggs – Place eggs in a medium saucepan, cover with cold water, then bring to a rolling boil. Once the water is boiling, cover the pot and remove it from the heat. Let it sit for 10- 12 minutes without opening the lid. (Photos 4-6) Devil the Eggs – Peel and slice boiled eggs in half lengthwise. Remove the egg yolks and place them in a medium mixing bowl. Mash them with a fork until smooth. Then add mayonnaise, mustard, relish, garlic, Creole seasoning, salt, and pepper. Whisk ingredients until creamy and smooth. Refrigerate until ready to use. (Photos 7-10) Combine – Chop the egg whites, about the same size as the potatoes, and add to a large bowl. Next, add the potatoes, green onions, red onions, and celery. Pour in the dressing and mix gently until the potatoes are well-coated. Cover with plastic wrap and refrigerate until ready to serve. (Photos 11-12) Serve – Garnish with chives and enjoy on its own or as a side.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
The best way to make this dish come together even faster is by preparing the deviled egg mixture and refrigerating it separately from the cooked potatoes. This will help keep the deviled egg mixture from making the potatoes mushy. I wouldn’t freeze this dish because it could separate and change the texture.
Serving and Storage Instructions
Give the potato salad a good stir to make sure everything is combined and season to taste. Serve the potato salad chilled or at room temperature alongside your favorite meal. Store any leftover potato salad in an airtight container in the refrigerator. Deviled egg potato salad can be refrigerated for 3-4 days. Before serving any leftover potato salad, give it a quick stir to redistribute the dressing and adjust the seasoning as needed.
What to Serve With Deviled Egg Potato Salad
This salad goes well with anything if you ask me. But grilled chicken, Southern fried chicken, and collard greens are classic. It’s also perfect as a sandwich side, so try serving it with pulled pork or fried fish sandwiches.
More Scrumptious Salad Recipes to Try
Conclusion
Looking for a delicious, crowd-pleasing side dish that will steal the show at your next gathering? Give this mouthwatering Deviled Egg Potato Salad recipe a try! Let me know what you decide to serve with yours. 😊
Watch How to Make It
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