Deviled Egg Potato Salad Recipes
DEVILED EGG POTATO SALAD
Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 40m
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
- Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
- Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.
DEVILED EGG POTATO SALAD
This potato salad gets a delicious spin with the help of another classic.
Categories deviled eggs potato salad
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
- Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.
DEVILED EGG POTATO SALAD
In this delightful Deviled Egg Potato Salad recipe, creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.
Provided by Michelle
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Cut potatoes in half. In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
- Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs.
- Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture.
- Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
- Season with salt and pepper to taste.
- Chill at least 1 hour, or preferably overnight, before serving.
Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 20 g, Protein 11 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 341 mg, Fiber 4 g, Sugar 1 g
DEVILED EGG-POTATO SALAD
If you were to read a guide on How to Throw a Southern Cookout, you could expect to see a chapter on Classic Dishes That Must be Served. Among the dishes listed you would find fried chicken, pulled pork, and squash casserole, as well as deviled eggs and potato salad. While there are as many variations on these two dishes as there are stars in the heavens, we can all agree that the best way to fix them is the way our Mom did it.We aren't here to upset the apple cart, but we would like to introduce one more variation on these two favorite dishes. We actually combined deviled eggs and potato salad into one bowl, creating a salad that is the best of both worlds. This salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce. If you want to kick things up a bit, add more hot sauce, some red pepper flakes or a diced hot pepper. For a pretty presentation, place the paprika in a fine mesh sieve to achieve a uniform sprinkle of paprika on top of your potato salad.
Provided by Southern Living Editors
Time 45m
Yield Serves 6 (serving size: 1 cup)
Number Of Ingredients 12
Steps:
- Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain; chill 10 minutes.
- While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl. Cut remaining 3 eggs in half; scoop yolks into a small bowl. Coarsely chop egg whites; add to chopped eggs in large bowl. Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.
- Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery. Stir gently to combine. Garnish with paprika.
DEVILED EGG POTATO SALAD WITH BACON
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!
Provided by Danielle1987
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
- Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
- Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
- Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
- Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
- Add yoke/mayo mixture to potatoes. Mix well.
- Add the cooked and crumbled bacon and toss lightly.
- Cover and chill (or eat right away if you cant wait like I did!) :-).
- It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
- The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
More about "deviled egg potato salad recipes"
DEVILED EGG POTATO SALAD | MCCORMICK
From mccormick.com
Cuisine AmericanCategory Salad And DressingsServings 12
DEVILED EGG POTATO SALAD | THE COLLEGE HOUSEWIFE
From thecollegehousewife.com
Cuisine AmericanCategory Side DishServings 8-10Total Time 40 mins
- Place potatoes into a large pot and cover with water. Add in 2 tablespoons of kosher salt and bring to a boil. Reduce heat to medium and simmer potatoes until they are fork-tender, about 10 minutes. Drain potatoes and set aside.
- Add eggs to a medium pot and fill with water until one inch of water is over the eggs. Bring eggs to a boil. Remove from heat, cover pot and let eggs stand for 8 minutes. Transfer eggs to a bowl filled with ice water. Cool for 10 minutes, peel the eggs and set aside. Reserve 1-2 eggs for the top of the potato salad.
- To the egg yolks, add in mayonnaise, dijon mustard, sweet pickle relish and apple cider vinegar. Mix and mash together until the mixture is smooth.
DEVILED EGG POTATO SALAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (4)Category Side DishCuisine American
- Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are just tender. Check them with the tip of a sharp knife. Drain and cut the potatoes in half or quarters, depending on size. Place them in a large mixing bowl. Add the celery and onion to the bowl.
- While the potatoes are cooking, put the eggs in a saucepan and cover with cold water. Bring to a boil, and boil for one minute. Then cover, remove from the heat, and let sit for 12 minutes. Drain and peel the eggs. Slice in half and remove the yolks. Chop the whites and add to the bowl with the potatoes.
- Put the yolks, mayonnaise, mustard, vinegar, paprika, cayenne, and celery seed in a small food processor and process until nice and smooth and creamy. Add more mayo if your dressing seems too thick. Season with salt and pepper to taste, and add more of any of the other spices if you like.
- Scrape out the dressing onto the potatoes and toss very gently to evenly coat everything. Cover with plastic wrap and chill the salad until ready to serve. Garnish wtih parlsey and a sprinkle of paprika.
DEVILED EGG POTATO SALAD RECIPE - MASHED.COM
From mashed.com
Ratings 26Category SaladAuthor Miriam HahnCalories 292 per serving
- Put 6 eggs in a pot and cover them with water. Bring to a boil, then remove from heat, cover, and let sit for 15 minutes. Drain and let cool.
- Put 8 cups of fingerling potatoes in a pot and cover them with water. Boil for about seven to eight minutes, just until potatoes are tender but not mushy.
- Once the eggs are cool, peel them, cut them in half, and add the egg yolks to a small bowl. Chop the egg whites and put them in a large bowl.
- Mash the egg yolks with 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, 2 tablespoons of yellow mustard, 1/2 cup of sweet pickles or relish, and spices to create the deviled egg dressing.
DEVILED EGG POTATO SALAD (WITH MAYONNAISE AND PICKLES)
From whereismyspoon.co
Reviews 1Calories 525 per servingCategory Salads
- 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.
- 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.
DEVILED EGG POTATO SALAD RECIPE! — BUNS IN MY OVEN
From bunsinmyoven.com
5/5 (2)Calories 271 per servingCategory Side Dish
- Slice the eggs in half and place the yolks in a small bowl. Chop the whites and add to the potatoes along with the pickles.
DEVILED EGG POTATO SALAD {CREAMY & CHUNKY!} - SPEND WITH ...
From spendwithpennies.com
4.9/5 (26)Total Time 40 minsCategory Side DishCalories 423 per serving
- Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook just until fork tender.
DEVILED EGG POTATO SALAD RECIPE - FROM VAL'S KITCHEN
From fromvalskitchen.com
Estimated Reading Time 6 mins
- Dice the onion stalks. IF MAKING THIS RECIPE WITH AN INSTANT POT - Place a steamer basket into the Instant Pot.
DEVILED EGG POTATO SALAD - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (1)Total Time 50 minsCategory SaladCalories 195 per serving
- Add some salt to the water and boil on a medium to high heat until tender, this might take about 20-30 minutes depending on size of the potatoes.
DEVILED EGG POTATO SALAD - BOWL ME OVER
From bowl-me-over.com
5/5 (7)Total Time 45 minsCategory SaladCalories 125 per serving
- Add the potatoes to a large pot and fill with water to 1 inch over potatoes. Add a tablespoon of salt, bring to a boil. Cook until the potatoes are fork tender, drain well.
- Boil the eggs, drain well and peel. Refrigerate the potatoes and hard boiled eggs until they are completely cooled. We often do this the night before.
DEVILED EGG POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (3)Total Time 35 minsCategory Side DishCalories 396 per serving
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain under very cold water and let rest to dry.
- As the potatoes are cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
- Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cold potatoes to the dressing in the bowl and stir to coat the potatoes. Add the green onions, red onions, and chopped egg whites. Stir to combine.
{LOADED} DEVILED EGG POTATO SALAD RECIPE - SELF PROCLAIMED ...
From selfproclaimedfoodie.com
5/5 (5)Category Side DishCuisine AmericanCalories 362 per serving
- Wash fingerling potatoes and cut each one in half (or thirds if they're big). Soak in a bowl of cold water for at least an hour.
- To cook in Instant Pot, set rack in pot and add potatoes to the top. Add 1 cup of water and cook on high pressure for 8 minutes. Quick release the pressure, drain, and set aside. To cook on stove top, bowl a large pot of water, add potatoes, and cook just until fork tender. You want them soft but not falling apart. Drain and set aside. Be sure potatoes are fully cool before combining with remaining ingredients.
- Hard boil the eggs. If using an Instant pot, cook with 1 cup of water for 5 minutes, followed by 5 addional minutes with it off but still under pressure, then at least 5 minutes in an ice bath. To hard boil on cook top, bring a pot of water to a boil, reduce heat to maintain a simmer, add eggs and allow to cook for about 10 minutes before transferring to an ice bath. Peel and slice.
DEVILED EGG POTATO SALAD RECIPE. HOW TO MAKE IT? [VIDEO ...
From sweetandsavorymeals.com
Ratings 15Calories 457 per servingCategory Appetizer, Salad
- Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling place the lid on top of the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water.
- Place cubed potatoes into another large pot and cover with water. Place over medium-high heat and bring to a boil. Boil for 15-20 minutes, or until tender. Make sure you don't overcook the potatoes.
DEVILED EGG POTATO SALAD RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 1Servings 10Cuisine AmericanCategory Side Dish
- Cook the potatoes. Bring a large pot of water to a rapid boil, then add 2 Tbsp Kosher salt. Add potatoes, then cook for 8-10 minutes, or until tender but not mushy. Drain, then set aside and allow to cool slightly.
- Make hard boiled eggs. Place eggs in a sauce pan, then fill with cold water, covering the eggs by at least 1-2". Bring to a rapid boil, then cover the pan, turn off the heat, and set a timer for 10 minutes. Immediately transfer the eggs to a prepared ice bath (literally a bowl filled with cold water and a few handfuls of ice). Allow to cool for 5 minutes.
- Peel and chop the eggs. Tap the shells lightly on a hard surface on all sides, then gently peel away and discard. Cut each egg in half lengthwise, then scoop out the yolks and place in a large mixing bowl. Roughly chop the egg whites and set aside.
- Pan fry the prosciutto. Rip the prosciutto into small, bite-size pieces. Heat a medium skillet or sauté pan over medium-high heat. Add the prosciutto and cook until crispy on all sides, about 3-5 minutes, stirring often. Transfer crispy prosciutto to a paper towel-lined plate or a wire rack until needed.
DEVILED EGG PASTA SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.9/5 (22)Total Time 35 minsCategory Side DishCalories 310 per serving
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.
- Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
DEVILED EGG POTATO SALAD - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (3)Total Time 1 hr 40 minsCategory Side DishCalories 267 per serving
- Peel the eggs, then slice in half lengthwise and remove the yolks from the whites. Place the yolks in a medium bowl and add mayonnaise, mustard, vinegar, and salt. Mash with a fork until smooth.
- Transfer to a large ziploc bag and snip off about 1/2-inch of one corner to pipe the deviled egg filling into the center of 12 of the egg white halves. Chop and reserve the remaining egg white halves and any unused deviled egg filling (usually around 1/4 cup) for adding to the potato salad.
- Scrub the potatoes well, then dice into 1/2-inch pieces and add to a large pot. Fill with cold water until it covers the potatoes by 1 inch. Add 1 tablespoon of salt to the water and bring to a boil over high heat, then reduce heat to medium-high. Cook just until the potatoes can be pierced easily with a fork, then drain well and transfer to a large mixing bowl. Add the vinegar and stir. Let sit 15 minutes to cool slightly.
- To the potatoes, add the reserved egg whites and any leftover deviled egg filling, green onions, celery, mayonnaise, Miracle Whip, mustard, celery seed, salt, pepper, garlic powder, and chopped pickles and pickle juice, if using. Stir to combine, then taste and add more salt, if needed.
DEVILED EGG POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 10
- Place potatoes in a large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.
- Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl. Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.
DEVILED EGG POTATO SALAD RECIPE - DELISHABLY
From delishably.com
Author Claudia MitchellEstimated Reading Time 7 mins
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