Easy Deviled Egg Potato Salad

Easy Deviled Egg Potato Salad is simply a what happens when you combine together deviled eggs and potato salad.

This classic salad with a twist is both creamy and tangy, making it perfect especially for about any picnic, barbecue or tailgate celebration.

Potato salad made with deviled eggs.

The combination of the hard boiled eggs with mustard, and relish creates the perfect balance with the hearty potatoes.

Since both potato salad and deviled eggs are classic dishes served at gatherings, it only makes sense to combine them together to make something spectacular.

Did you try my Easy Grilled Cola Burger Recipe?

Those tasty burgers made with cola are the perfect companion with this recipe for potato and egg salad. People seem to really enjoy them when served together!

You can serve this deviled egg potato salad in a container that helps keep it cold. You can find a selection insulated food storage containers here.

Frequently asked questions about potato salad.

Tips for making potato salad with eggs.

Yukon or red potatoes work best in this recipe as they tend to hold up better when cooked. I would not use a starchy potato for this recipe.

More tips for you

1. When cutting up your potatoes, be sure to make the pieces bite-sized so that the salad is easy to eat. For the texture of the overall salad, I would keep the potato pieces a uniform size.
2. When you remove the potatoes from the water, allow them to sit in a colander in order to drain. You may need to use a clean kitchen or paper towel to pat them dry in order to remove as much water as possible before adding them to the mixing bowl.
3. Refrigerate the salad for at least an hour before serving. This will help the flavors blend together into something really flavorful.

How to make potato salad even better.

This classic combination of recipes is delicious just the way it is.
You can however, make yours even better.

Try one of these ideas.

• Add some chopped bacon, sausage, or ham for a 'meaty' element.
• Use a 'fancy' mayonnaise for an added flavor element.
• To your potato salad with grated cheese or chopped olives for color and flavor.

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About the tasty recipe for potato and egg salad.

This is a simple recipe for deviled egg and potato salad.
Combining two salads into one is a flavorful twist on classic recipes.

This recipe can be served as you would serve most any summertime side salad.

• This salad works well as an appetizer when served with large crackers or pita chips.
• Serve this salad as part of another salad such as a Cobb or spring salad.
• Scoop this salad into tomatoes, avocadoes, or large mushrooms to serve as a meal.

Ingredients needed to make Easy Deviled Egg Potato Salad

• Potatoes. Use a sturdy potato such as Yukon gold or new potatoes. your potatoes should be scrubbed, peeled, and diced into bite sized pieces (one to two inches).
• Eggs. You can use eggs that are all ready hard boiled or you can hard boil them with the potatoes (see directions).
• Seasonings as desired. This can be salt, pepper, or a combination salt that you enjoy.
• Celery. This is a crunchy element so use a really crunchy celery stalk. The celery should be finely chopped as well.
• Green Onion. Added for a dash of color and flavor, This should also be chopped.
• Relish. A small bit of a dill relish adds a nice note to this recipe.
• Mayonnaise. The mayonnaise that you use is your choice however, keep in mind that a full fat real mayonnaise will make this recipe more creamy and allow it to hold together better.
• Dijon Mustard. This helps to balance out the mayonnaise flavor.
• Apple Cider Vinegar. Also added as a flavor balance.

How to make Easy Deviled Egg Potato Salad

Prep: 15 minutes
Yield: 12 servings

Step One: prepare.

Place your eggs (if they are not already hard boiled) in a large stockpot and cover them with water (about an inch over the top). Bring the stockpot to a boil over medium- high heat. Once the water begins to boil you can reduce the heat to a medium and continue to boil the ingredients until the potatoes are 'fork-tender' (eight to 12 minutes). Meanwhile, while the water is boiling, prepare a large bowl with ice water for the eggs and a colander over the sink for the potatoes. Once the potatoes are done boiling, place them into the colander to drain and then place the eggs into the ice water to cool (about 10 minutes).

Step Two: combine the ingredients.

1. Once the potatoes have drained and cooled you can place them into a large mixing bowl.
2. When the eggs have cooled you can peel them and then dice them up. Then add the diced eggs to the mixing bowl and give the ingredients a quick toss.
3. Lastly, add the remaining ingredients, stirring as needed until you reach your desired consistency.
4. Refrigerated the potato salad for at least an hour for the ingredients to set. Then sprinkle a bit of paprika on top before serving.

How to use an instant pot to boil eggs and cook potatoes.

1. Start by adding the manufacturer of your instant pots recommended water amount for bringing the electric pressure cooker to pressure (typically 1 to 1 ½ cups).
2. Place a steamer basket into the electric pressure cooker liner.
3. Sprinkle diced potatoes with salt as desired before adding them to the steamer basket.
4. Next, place the eggs on top of the potatoes. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
5. Seal the pressure cooker lid and set the valve to sealing.
6. Program the pressure cooker on “manual” or “pressure cook” for ZERO minutes.
7. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
8. Continue with the instructions above to make the salad.

Expert Tip > If you are unable to keep potato salad cold, it is best to discard it.

👇👇Related Ideas.👇👇

Easy Deviled Egg Potato Salad recipe, a delicious twist on a popular recipe, featuring the bold taste of seasoned deviled eggs with potatoes.

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