This recipe is creamy like classic potato salad, but the hard-boiled eggs, mustard, relish, paprika, and seasoning give it that deviled egg flavor that makes it extra good.
WHY YOU'LL LOVE THIS RECIPE
This is a great make-ahead recipe. The flavor gets better after it chills, so you can make it a few hours ahead or even the night before.
INGREDIENTS
This recipe needs: Potatoes, Red onion, Celery, Scallions, Mayonnaise, Salt, Relish, Lemon juice, Yellow mustard, Sugar, Creole seasoning, Garlic powder, Smoked paprika, Black pepper
Add the peeled and cubed potatoes to a large pot of salted water. Bring the water to a boil and cook the potatoes for 10-12 minutes. Drain well.
STEP 1: COOK THE POTATOES
STEP 2: BOIL THE EGGS
Boil the eggs until hard boiled. Transfer the cooked eggs to an ice bath and let them cool completely. Once cooled, peel the eggs.
STEP 3: MAKE THE DEVILED EGG DRESSING
In a large bowl, whisk together the dressing ingredients until smooth. Taste the dressing before adding everything else.
STEP 4: ADD THE POTATOES AND VEGETABLES
Add the slightly cooled potatoes, diced red onion, diced celery, and scallions to the bowl with the dressing. Gently mix until everything is coated.
STEP 5: FOLD IN THE EGGS
Fold in the chopped and mashed eggs. Mix carefully so the mashed eggs blend into the dressing while the chopped eggs stay in larger pieces throughout the salad.
STEP 6: CHILL BEFORE SERVING
Taste and adjust, then cover the bowl and chill in the refrigerator for at least 1 hour before serving. Before serving, stir gently and garnish
STORAGE TIPS
Store deviled egg potato salad in an airtight container in the refrigerator for up to 4 days. Stir the salad before serving leftovers.
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