Deviled Egg Potato Salad

2.4K

When I worked for Mealthy, a kitchen appliance brand, as their head of Culinary Development, I became a FREAKING WIZARD at one-pot pressure cooker meals. I’d have rice layered on the bottom, with a bowl on top containing black beans, with another bowl on top containing chicken that I’d shred up after cooking to make the ultimate burrito bowls. Timing is everything when trying to create shortcut meals like this – you have to figure out exactly how to cut up each component so that it cooks for the same amount of time as everything else in the pot.

If you know my recipes, you know that my love of one-pot/skillet/sheet-pan cooking has continued. So when I got the idea into my head about making a deviled egg potato salad recipe, I knew I had to figure out how to cook the potatoes and eggs together, in the same pot, for the exact same amount of time.

I love the method of cooking hard-boiled eggs where you place them in cold water, bring it up to a boil, remove from heat, cover, and let them cook in the residual heat for 10 minutes. I knew this could work for potatoes too, but they’d have to be cut to the perfect size. Cubed potatoes didn’t cook through fast enough, so I turned to slicing them super super thinly, into big rounds, which not only resulted in the perfect cook time, also looks really cool!

My ideal deviled egg is classic: yellow mustard, mayo, smoked paprika, chopped up pickles. There are only a few additions to that recipe in this one.

This is a mayo-y, vinegar-y potato salad that I can’t get enough of. I hope you love it as much as my family does!

Deviled Egg Potato Salad

Servings 6 to 8 people

Equipment

  • Large saucepan or pot
  • Colander
  • Cutting board
  • Chef’s knife
  • Large bowl

Ingredients

  • 2 pounds small-ish Idaho potatoes, peeled and very thinly sliced into rounds
  • 4 large eggs
  • Kosher salt
  • 1 cup chopped bread and butter pickles
  • 3/4 cup mayonnaise
  • 1/4 cup minced chives, plus more for garnish
  • 3 tbsp brine from bread and butter pickles
  • 2 tbsp yellow mustard 
  • 2 tsp worcestershire
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Substitutions:

  • Potatoes—> honestly, any kind of potato will work. To use my method where we cook the potatoes and eggs at once in the same pot, you do need to thinly slice them versus cube them like some other potato salads.
  • 4 large eggs—> you don’t have to include them, but this is a deviled egg potato salad, after all! If anything, I’d even add a couple more.
  • Bread and butter pickles—> dill pickles or spicy pickles work too, but I love the sweetness that bread and butter provide. Don’t use relish, it’s too slimy and finely chopped.
  • Mayonnaise—> you can use veganaise! But yeah, you need mayo for this potato salad. Pretty crucial.
  • Brine from pickles—> apple cider vinegar.
  • Yellow mustard—> yellow mustard is the BEST in deviled eggs, so that’s why I use it here versus the more traditional potato salad mustard, Dijon. You can use any mustard you have, or 1/2 teaspoon mustard powder.
  • Worcestershire—> this was a last minute addition that I really love. If you don’t have any, feel free to omit it, but it adds a really nice deeper flavor and saltiness.
  • Chives—> minced scallions would be great in here, or minced sweet onion.
  • Smoked paprika—> normal paprika works, but I love the smokiness!
  • Black pepper—> red pepper flakes would be good too, if you like a little heat!

Instructions

  • Peel and thinly slice 2 pounds small-ish Idaho potatoes (slice them into thin rounds). Place sliced potatoes and 4 large eggs in a large saucepan or pot. Cover with water. Add 2 teaspoons kosher salt to the pot. Bring to a boil and cook for 10 minutes. Drain but DO NOT rinse. Let everything cool down.
  • Meanwhile, make the sauce: In a large bowl, combine 1 cup chopped bread and butter pickles, 3/4 cup mayonnaise, 1/4 cup minced chives, 3 tablespoons brine from bread and butter pickles, 2 tablespoons yellow mustard, 2 teaspoons worcestershire, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until everything is well combined.
  • Once cool, peel the shells off of the hard-boiled eggs. I like to grate my eggs with a box grater, but a fine chop also works. Mix the grated or chopped egg and the cooked potato rounds into the sauce.
  • If possible, let it sit refrigerated for at least 4 hours before serving so that the flavors really meld together. Garnish with minced chives and a sprinkle of paprika and enjoy!
  • 2 pounds small-ish Idaho potatoes, peeled and very thinly sliced into rounds
  • 4 large eggs
  • Kosher salt
  • 1 cup chopped bread and butter pickles
  • 3/4 cup mayonnaise
  • 1/4 cup minced chives, plus more for garnish
  • 3 tbsp brine from bread and butter pickles
  • 2 tbsp yellow mustard 
  • 2 tsp worcestershire
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Substitutions:

  • Potatoes—> honestly, any kind of potato will work. To use my method where we cook the potatoes and eggs at once in the same pot, you do need to thinly slice them versus cube them like some other potato salads.
  • 4 large eggs—> you don’t have to include them, but this is a deviled egg potato salad, after all! If anything, I’d even add a couple more.
  • Bread and butter pickles—> dill pickles or spicy pickles work too, but I love the sweetness that bread and butter provide. Don’t use relish, it’s too slimy and finely chopped.
  • Mayonnaise—> you can use veganaise! But yeah, you need mayo for this potato salad. Pretty crucial.
  • Brine from pickles—> apple cider vinegar.
  • Yellow mustard—> yellow mustard is the BEST in deviled eggs, so that’s why I use it here versus the more traditional potato salad mustard, Dijon. You can use any mustard you have, or 1/2 teaspoon mustard powder.
  • Worcestershire—> this was a last minute addition that I really love. If you don’t have any, feel free to omit it, but it adds a really nice deeper flavor and saltiness.
  • Chives—> minced scallions would be great in here, or minced sweet onion.
  • Smoked paprika—> normal paprika works, but I love the smokiness!
  • Black pepper—> red pepper flakes would be good too, if you like a little heat!

Notes

  • Salting the cooking water seasons the potatoes as they cook, and potatoes need a lot of seasoning! Don’t skip this step!
  • Like crunch in your potato salad? Add 2 stalks of thinly sliced celery.
  • Ya know what would be great crumbled on top? BACON. That’s what.
Author: Caroline Chambers

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Like
Close
Caroline Chambers © Copyright 2020. All rights reserved.
Close