Deviled Egg Potato Salad

Deviled egg potato salad with mayonnaise - a perfect way of using leftover hard-boiled eggs. Perfect for picnics, potlucks, and barbecues.

The deviled egg potato salad with mayonnaise and pickled cucumbers is easy to make, creamy, and comforting. It is one of our favorite potato salads, as it combines two favorite dishes: deviled eggs and a classic potato salad.

What to do with leftover hard-boiled eggs?  

Well, plenty of possibilities, some of our favorite being deviled eggs. You could try these Easter deviled eggs or these Mexican deviled eggs. So good! But you can only eat so many deviled eggs, and this great potato salad is one of the best alternatives. Or try this deviled egg pasta salad. Check out What to Do with Hard-Boiled Eggs as well; you will find plenty of ideas.

The egg potato salad is more filling and suitable for a meal than just deviled eggs. It is perfect for making for a larger gathering, great to make in advance, and to take to a party; it is economical, full of flavor, and loved by everyone.

Recipe ingredients

Eggs:

• I often make this deviled egg potato salad recipe with leftover hard-boiled eggs. Otherwise, cook the eggs and let them cool before peeling and chopping.

Potatoes:

• The best sort for a good potato salad is waxy potatoes; they keep their shape and will not turn into mashed potatoes when you stir the ingredients.
• Red potatoes, new potatoes, or fingerling potatoes are good choices. As they are also small, they will also cook faster.
• You can cook the tubers a day or a few hours in advance.

Sweet pickles:

• Sweet cucumber pickles or gherkins are the best choices for me, but if you have other crunchy sweet pickles you like, give them a try. You can't do anything wrong here.
• I used about 150 g/ ¾ cup pickled cucumbers for this deviled egg potato salad recipe.
• You don't have to measure that amount precisely; use more or less according to your taste (I always like more, but I just love pickles).

Mayonnaise:

• I have nothing against a good brand of mayonnaise, but I do love homemade mayonnaise better.
• You should try it if you've never made mayonnaise; it's very easy. All you need is an immersion blender. Look at this whole egg mayonnaise recipe made with an immersion blender. It only takes three minutes to make, and the ingredients cost almost nothing.
• However, Miracle whip or your favorite brand of mayonnaise works fine as well.

Other ingredients:

• One small red onion (about ½ cup chopped)
• Dijon mustard or regular yellow mustard
• Some lemon juice
• Fresh herbs, like chives. Dill, parsley, or a mix of Italian herbs would also be great.
• Spices: sweet paprika powder and smoked paprika powder (sweet or hot to taste), fine sea salt, and black pepper.

Customize the potato salad with some of the following ingredients:

• Cooked and crumbled bacon
• Pickled jalapenos, very finely chopped
• Pickled pimiento peppers
• Dill pickles
• Thinly sliced green onions
• Chopped rocket
• Sliced black or green olives
• Finely sliced celery sticks

Step-by-step instructions

• Cook potatoes in a large pot for about 20-25 minutes until tender (1). Alternatively, peel and cube the potatoes and cook them for about 10-15 minutes or until tender. Drain and cool.
• Cook hard-boiled eggs in a large saucepan. Cover with cold water, bring to a boil (2), turn off the heat, and leave the eggs in hot water for 12-15 minutes, depending on their size (I always use large eggs, so I leave them 15 minutes in the water). Cool completely.

• Chop: Peel, cube, and place potatoes in a large bowl (3). Next, finely chop and place eggs in the bowl as well (4).

• Add the finely chopped onion and pickles. Stir.
• Dressing: Mix mayonnaise, mustard, paprika powders, finely chopped herbs, about 2 tablespoons pickle juice, 1-2 teaspoons lemon juice, salt, and pepper in a small bowl.
• Combine salad ingredients with the creamy dressing and stir carefully. Adjust the taste with more pickle and lemon juice, salt, and pepper (5).
• Refrigerate, covered, for about two hours until serving. Stir and adjust the taste again, if necessary, before serving. Garnish with an extra sprinkle of paprika and more chives (or other fresh herbs).

Expert tips

• You can cook the potatoes in their peel or peel, cube them and then cook them. I always cook potatoes for salads in their peel, I think they keep their shape better, and the peel protects the nutrients from escaping.
• You can cook the potatoes and the eggs hours or a day in advance. It is preferable to cook the potatoes in their skin in this case; cubed potatoes might become too dry.

• Use some sweet pickle juice for the salad dressing; it adds a nice flavor and makes the potato egg salad moister.

• Keep the deviled egg potato salad refrigerated until ready to serve, but allow 15-20 minutes out of the fridge so that it’s not that cold anymore.
• However, never keep the salad long on the table and never keep it in the sun; it contains mayo.

Recipe FAQ

How to serve?

• The deviled egg potato salad can be served on its own; it's filling and so delicious.
• It is also a perfect side dish for sausages of any kind (grilled or baked bratwurst, Wiener sausages, Italian sausages, hot dogs, etc.), for grilled meat, chicken, or meatballs.

More of our favorite potato salad recipes

Deviled Egg Potato Salad

Deviled egg potato salad with mayonnaise - a perfect way of using leftover hard-boiled eggs. Perfect for picnics, potlucks, and barbecues.

5 from 1 vote

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Course: Salads

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 -8

Calories: 525kcal

Author: Adina

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Ingredients 

• ▢ 2.2 lbs potatoes waxy potatoes, like red, new, or fingerling, 1 kg
• ▢ 6 eggs
• ▢ ¾ cup diced sweet cucumber pickles 150 g
• ▢ 1 small red onion about ½ cup diced
• ▢ 1 cup mayonnaise 250 g (Note 3)
• ▢ 2 teaspoons medium mustard or Dijon
• ▢ ½ teaspoon sweet paprika powder
• ▢ ¼ teaspoon smoked paprika powder sweet or hot to taste
• ▢ 2-3 tablespoons juice from the jar of pickles more to taste (Note 4)
• ▢ 2-3 teaspoons lemon juice to taste
• ▢ small bunch fresh chives
• ▢ fine sea salt and black pepper

Instructions

• Cook potatoes (Note 5): Wash the potatoes, place them in a saucepan, cover with water, bring to a boil, add salt, cover, and cook for about 20-25 minutes or until the potatoes are tender and easily pierced with a fork. Alternatively, peel and cube the potatoes and cook them for about 10-15 minutes or until tender. Drain well and leave until cool.
• Cook eggs: Prepare the hard-boiled eggs. Place the eggs in the saucepan, cover with water. Bring to a boil, turn the heat off and let the eggs in the hot water, covered, for 12-15 minutes, depending on size. Drain and rinse with cold water. Leave to cool completely.
• Chop: Once the potatoes are cool, peel and cut them into cubes, place them in a bowl. Next, finely chop the eggs and place them in the bowl as well. Add the finely chopped onion and pickles. Stir.
• Make the dressing: In another bowl, mix the mayonnaise, mustard, paprika powders, finely chopped herbs, about 2 tablespoons pickle juice, 1-2 teaspoons lemon juice, salt, and pepper. Stir well.
• Combine: Add to the potato egg salad and stir carefully. Adjust the taste with more pickle and lemon juice, salt and pepper.
• Refrigerate, covered, for about two hours until serving. Stir again and adjust the taste again, if necessary, before serving.

Notes

1. Make in advance: Several hours or one day in advance. You can cook the potatoes and the eggs hours or a day in advance and leave them. In this case, it is preferable to cook the potatoes with their skin; cubed potatoes might become too dry.
2. Never keep the salad long on the table and never keep it in the sun; it has mayo in it.
3. Homemade mayonnaise tastes best, and it's easy to make.
4. Use some sweet pickle juice for the salad dressing; it adds a nice flavor and makes the potato egg salad moister.
5. You can cook the potatoes in their peel or peel, cube them and then cook them. I always cook potatoes for salads in their peel; I think they keep their shape better, and also the peel protects the nutrients from escaping.

Nutrition

Serving: 1/6 of the dish | Calories: 525kcal | Carbohydrates: 39g | Protein: 11g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 29g | Cholesterol: 204mg | Sodium: 823mg | Fiber: 4g | Sugar: 4g

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