Deviled Potato Salad
This creamy potato salad takes its inspiration from classic deviled eggs, featuring a rich and tangy dressing made from mashed egg yolks, mayonnaise, and mustard. Tender boiled potatoes, crisp celery, and chopped egg whites are folded into the dressing for a satisfying side dish perfect for picnics and gatherings.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 332 kcal
Allergen information: may contain celery, eggs, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 750 gwaxy potato, scrubbed
- 4 pcslarge egg
- 60 gcelery, finely chopped
- 40 gred onion, finely chopped
- 2 tbsppimento, drained and chopped
dressing
- 120 gmayonnaise
- 120 gsour cream
- 1 tbspdijon mustard
- 2 tbspwhite wine vinegar
- 0.25 tspcelery seed
- 1 tspsalt
- 0.5 tspground black pepper
garnish
- 0.25 tsppaprika(optional)
- 1 tbspchives, finely chopped(optional)
Equipment
rubber spatula · saucepan · fork · colander · large bowl · large pot · medium bowl · cutting board · knife
The method
Step by step
- 1
Place the scrubbed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 20-25 minutes, until easily pierced with a fork.
About 25 min
Cook’s note: Using waxy potatoes like red or new potatoes helps them hold their shape after cooking.
- 2
While the potatoes cook, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover the pan, and let the eggs sit for 11 minutes.
About 15 min
Cook’s note: Starting eggs in cold water helps prevent them from cracking as they cook.
- 3
Drain the cooked eggs and transfer them to a bowl of ice water to cool completely. Drain the cooked potatoes and allow them to cool until they are comfortable to handle.
About 10 min
Cook’s note: The ice bath stops the eggs from overcooking and makes them easier to peel.
- 4
Peel the cooled potatoes and cut them into 2cm cubes. Peel the hard-boiled eggs, slice them in half, and scoop the yolks into a medium bowl. Finely chop the egg whites.
About 8 min
- 5
To the bowl of egg yolks, add the white wine vinegar and Dijon mustard. Mash with a fork until a smooth paste forms.
About 2 min
Cook’s note: Mashing the yolks with the liquid first prevents lumps in your final dressing.
- 6
Stir the mayonnaise, sour cream, celery seed, salt, and ground black pepper into the yolk mixture until the dressing is smooth and creamy.
About 2 min
- 7
In a large bowl, combine the cubed potatoes, chopped egg whites, celery, red onion, and pimentos.
About 1 min
- 8
Pour the dressing over the potato mixture and gently fold everything together until just combined, being careful not to mash the potatoes.
About 2 min
Cook’s note: Use a large rubber spatula for folding to keep the potatoes intact.
- 9
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with paprika and chives before serving, if using.
About 30 min
Cook’s note: The salad tastes even better if allowed to chill for a few hours or overnight.
Per serving
Nutrition
- Calories
- 331.8kcal
- Protein
- 7.9g
- Carbs
- 24.5g
- Fat
- 22.8g
- Fibre
- 3.3g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
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