This Creamy Deviled Egg Potato Salad is the perfect blend of two classic favorites: potato salad and deviled eggs. Loaded with tender russet potatoes, hard-boiled eggs, tangy pickles, and a touch of dill, this recipe is a must-have for your next picnic, barbecue, or family gathering. The creamy mayonnaise and Dijon mustard dressing, combined with the crunch of celery and onion, gives this potato salad a delightful texture and rich flavor that’s both comforting and refreshing.
Ingredients:
- 3 pounds of russet potatoes, peeled and cut into small cubes.
- 12 hard-boiled eggs, peeled and chopped
- 1 ½ cups mayonnaise
- ½ cup gherkin pickles, diced
- ¼ cup pickle juice (from gherkins)
- 3 tablespoons Dijon mustard
- 3 tablespoons fresh dill weed, chopped
- 1 teaspoon paprika
- ½ cup celery, chopped
- ½ cup sweet onion, chopped
- Salt and pepper, to taste
Instructions:
- Boil the Potatoes: Peel and dice the russet potatoes into evenly sized chunks. Transfer the potatoes to a spacious pot filled with salted water and heat until it reaches a boil. Allow them to simmer for approximately 10 to 12 minutes, or until they are easily pierced with a fork. Once cooked, drain the potatoes and set them aside to cool for a few moments.
- Prepare the Eggs: While the potatoes are cooling, chop the hard-boiled eggs into bite-sized pieces.
- Make the Dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, diced gherkin pickles, pickle juice, chopped dill, and paprika. Stir until well-combined and smooth.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and sweet onion. Drizzle the dressing over the potato mixture and carefully mix until all the ingredients are well coated.
- Season and Chill: Add salt and pepper to taste, then cover the salad and refrigerate for at least 1-2 hours to allow the flavors to meld together.
- Serve: Before serving, sprinkle a little extra paprika and fresh dill on top for garnish. Serve chilled and enjoy!
Conclusion:
This Creamy Deviled Egg Potato Salad combines the best elements of a traditional potato salad with the irresistible flavors of deviled eggs. The creamy dressing, tangy pickles, and fresh dill bring out the perfect balance of savory and zesty, making this dish a hit at any summer cookout or potluck. Serve it as a side to grilled meats, sandwiches, or on its own for a light meal!
Creamy Deviled Egg Potato Salad with Dill and Pickles
Ingredients
- 3 pounds of russet potatoes peeled and cut into small cubes.
- 12 hard-boiled eggs peeled and chopped
- 1 ½ cups mayonnaise
- ½ cup gherkin pickles diced
- ¼ cup pickle juice from gherkins
- 3 tablespoons Dijon mustard
- 3 tablespoons fresh dill weed chopped
- 1 teaspoon paprika
- ½ cup celery chopped
- ½ cup sweet onion chopped
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Peel and dice the russet potatoes into evenly sized chunks. Transfer the potatoes to a spacious pot filled with salted water and heat until it reaches a boil. Allow them to simmer for approximately 10 to 12 minutes, or until they are easily pierced with a fork. Once cooked, drain the potatoes and set them aside to cool for a few moments.
- Prepare the Eggs: While the potatoes are cooling, chop the hard-boiled eggs into bite-sized pieces.
- Make the Dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, diced gherkin pickles, pickle juice, chopped dill, and paprika. Stir until well-combined and smooth.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and sweet onion. Drizzle the dressing over the potato mixture and carefully mix until all the ingredients are well coated.
- Season and Chill: Add salt and pepper to taste, then cover the salad and refrigerate for at least 1-2 hours to allow the flavors to meld together.
- Serve: Before serving, sprinkle a little extra paprika and fresh dill on top for garnish. Serve chilled and enjoy!