This Deviled Egg Potato Salad is sure to be your go-to side dish for summer! It pairs perfect with hot dogs, burgers, fried chicken, or anything off the grill!
(Safeway recently provided food for an event I hosted, but I was not otherwise compensated for this post.)
I love deviled eggs. Do you? I’ve been crazy about them since my mom made them as a kid, and I always made a beeline for them at any potluck or party. I’m a fan of potato salad too, but I like it a certain way. Sometimes it’s kind of sweet or too bland or loaded with celery or some other thing I don’t like. I like mustardy, creamy, salty potato salad, with the more boiled eggs the better. This deviled egg potato salad is just the right mix for me!
When you’re shopping at your local Safeway store for this recipe, look for their Signature line of ingredients for the best quality and value. For this recipe, I used Signature Kitchens mustard and light mayonnaise as well as Signature Farms russet potatoes. I also added plain Greek yogurt to the mix to lighten it up a bit, but you can use all mayo if you prefer. We like our potato salad with a lot of mustard, but it can definitely get overpowering if you add too much. I was conservative in the recipe, and you can add more to taste.
This recipe feeds a crowd because it’s very filling with all those eggs and potatoes. I made it just for my husband and I while my kids were visiting grandma, and we got a few meals out of it! It will be perfect for your indoor summer get togethers, and it especially has Fourth of July written all over it. We enjoyed this deviled egg potato salad first with ribs, then with salmon. I also ate it on its own for lunch a couple times. How will you enjoy yours?
Place potatoes in a pot, and cover with an inch of water. Add about a teaspoon of salt to the water. Bring to a boil, and cook at a low boil for 10-15 minutes or until your desired tenderness. (I like mine to be almost mashable.) Drain, and set cooked potatoes aside to cool.
At the same time, place eggs in another pot, and cover with an inch of water. Bring to a boil uncovered, and boil for three minutes. Cover the pot, and turn off heat completely for 10 minutes. Pour off the hot water, and soak the eggs in cold water until cool enough to peel.
Peel your cooked eggs, and cut them in half. Drop the yolks into the bowl your finished potato salad will go into.
Add the mayonnaise, yogurt, mustard, salt, and pepper to the bowl with the egg yolks. Mash together with a fork until smooth. Stir in sliced green onions.
Chop egg whites, and add them to the mayonnaise mixture along with the cooked potatoes. Stir to coat. Sprinkle with paprika if desired. Serve immediately, or store in the refrigerator until ready to enjoy.
I like to use yogurt to reduce the fat and increase the protein in this recipe. If you prefer, you can use all mayonnaise.
- Prep Time: 20
- Cook Time: 15
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