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potato salad with mayonnaise and pickles in a bowl on the table.
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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.
Course Salads
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 -8
Calories 525kcal
Author Adina

Ingredients

  • 2.2 lbs potatoes waxy potatoes, like red, new, or fingerling, 1 kg
  • 6 eggs
  • 3/4 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