Delightful Easter Deviled Egg Potato Salad Recipe

The aroma of boiled potatoes mingling with creamy yolk and tangy mustard wafts through the air as you prepare to indulge in an Easter feast with a twist. Picture this: a vibrant bowl of Easter Deviled Egg Potato Salad brimming with flavor and garnished with sprigs of fresh parsley—this is not your average side dish; it’s an experience that sings of joy and celebration.

As you gather around the table with family and friends, this delightful creation becomes the star attraction. Memories of past Easters come rushing back—the laughter, the egg hunts, and the joy of sharing good food. This dish is not just about taste; it’s about connection and creating moments that last forever.

I vividly remember my aunt’s face lighting up when she first tasted this dish at our family gathering. She declared it “an instant classic,” and I couldn’t agree more!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Yukon Gold Potatoes: These waxy potatoes hold their shape perfectly after boiling—ideal for salads!
• Hard-Boiled Eggs: Use fresh eggs for this recipe; they add creaminess and protein to the mix.
• Mayonnaise: Opt for full-fat mayonnaise for a rich flavor that ties everything together beautifully.
• Dijon Mustard: Just a hint of Dijon mustard elevates the overall taste profile without being overpowering.
• Fresh Chives: Chopped chives bring a mild onion flavor that complements the richness of the eggs.
• Celery Stalks: For crunchiness! Dice them finely to add texture and freshness to each bite.
• Salt and Pepper: Simple seasonings that enhance all the flavors without overshadowing them.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Potatoes: Begin by bringing a large pot of salted water to a boil. Add peeled Yukon Gold potatoes and cook until fork-tender but still firm—about 15-20 minutes should do it.

Hard-Boil Your Eggs: As your potatoes cook, place eggs in another pot covered with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let them sit for 12 minutes before cooling in ice water.

Create the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth; this dressing will be the magic glue holding everything together.

Mix It All Together: Once cooled, chop your potatoes into bite-sized pieces and add them to the dressing along with chopped hard-boiled eggs, celery, and chives. Gently fold everything together without mashing those delightful chunks.

Chill Before Serving: Cover your bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows all those lovely flavors to meld together beautifully.

This delightful Easter Deviled Egg Potato Salad is not just another side dish; it’s an unforgettable culinary experience that combines nostalgia with deliciousness—a true celebration of flavors! Enjoy every bite as you create more cherished memories around the table with loved ones during this festive season.

Content

The secret to creamy texture is using a mix of mayonnaise and sour cream. This combo adds richness without overwhelming flavors. I learned this from a friend who swears by it for all her salads.

Fresh herbs elevate the flavor profile significantly. A sprinkle of dill or chives can transform your dish completely. I once made this mistake and ended up with a bland salad that needed rescuing.

Don’t forget to let your salad chill for at least an hour before serving. This allows flavors to meld beautifully, creating a delicious harmony. Trust me; patience has its rewards here!

Perfecting the Cooking Process

Start by boiling your potatoes until tender, then hard-boil the eggs while they cool. This way, everything is ready at once, saving you time for other festivities.

Add Your Touch

Feel free to swap in Greek yogurt for a lighter twist or toss in some crispy bacon bits for extra crunch. The options are endless, just like my cravings!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Just give it a good stir before serving again to rejuvenate those flavors.

I remember making this Easter Deviled Egg Potato Salad for my family gathering last year, and everyone raved about it. They even insisted I bring it every year now!

FAQ

What type of potatoes work best for Easter Deviled Egg Potato Salad?

Waxy potatoes like Yukon Golds hold their shape well and provide great texture.

Can I make Easter Deviled Egg Potato Salad ahead of time?

Absolutely! It can be prepared a day in advance for optimal flavor melding.

How do I prevent my potato salad from becoming mushy?

Avoid overcooking the potatoes; cook until just tender but still firm enough to hold shape.

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Easter Deviled Egg Potato Salad

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• Author: Sophie
• Total Time: 50 minutes
• Yield: Serves approximately 8 people 1x

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Description

Easter Deviled Egg Potato Salad is a creamy, flavorful twist on the classic potato salad, featuring tender Yukon Gold potatoes and hard-boiled eggs—perfect for your festive gatherings.

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Ingredients

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• 2 pounds Yukon Gold potatoes
• 4 large hard-boiled eggs
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup fresh chives (chopped)
• 2 celery stalks (diced)
• Salt and pepper to taste

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Instructions

1. Prepare your potatoes: Boil salted water in a large pot. Add peeled Yukon Gold potatoes and cook until fork-tender, about 15-20 minutes.
2. Hard-boil your eggs: In another pot, cover eggs with cold water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes before cooling in ice water.
3. Create the dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper until smooth.
4. Mix it all together: Once cooled, chop the potatoes and add them to the dressing along with chopped hard-boiled eggs, celery, and chives. Gently fold to combine without mashing.
5. Chill before serving: Cover and refrigerate for at least 30 minutes to meld flavors.

Notes

• For a lighter option, substitute Greek yogurt for mayonnaise.
•  Add crispy bacon bits for extra flavor and crunch.
•  Store leftovers in an airtight container in the fridge for up to three days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (approximately 240g)
• Calories: 310
• Sugar: 2g
• Sodium: 320mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg