Deviled Egg Potato Salad
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!
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.