Side DishSaladLunch

Deviled Potato Salad

Name: Deviled Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: american
Ingredients: 750 g waxy potato scrubbed; 4 pcs large egg; 120 g mayonnaise; 120 g sour cream; 1 tbsp dijon mustard; 2 tbsp white wine vinegar; 60 g celery finely chopped; 40 g red onion finely chopped; 2 tbsp pimento drained and chopped; 0.25 tsp celery seed; 1 tsp salt; 0.5 tsp ground black pepper; 0.25 tsp paprika (optional); 1 tbsp chives finely chopped (optional)

This creamy potato salad takes its inspiration from classic deviled eggs, featuring a rich and tangy dressing made from mashed egg yolks, mayonnaise, and mustard. Tender boiled potatoes, crisp celery, and chopped egg whites are folded into the dressing for a satisfying side dish perfect for picnics and gatherings.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 332 kcal

Allergen information: may contain celery, eggs, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

750 gwaxy potato, scrubbed
4 pcslarge egg
60 gcelery, finely chopped
40 gred onion, finely chopped
2 tbsppimento, drained and chopped

dressing

120 gmayonnaise
120 gsour cream
1 tbspdijon mustard
2 tbspwhite wine vinegar
0.25 tspcelery seed
1 tspsalt
0.5 tspground black pepper

garnish

0.25 tsppaprika(optional)
1 tbspchives, finely chopped(optional)

Equipment

rubber spatula · saucepan · fork · colander · large bowl · large pot · medium bowl · cutting board · knife

The method

Step by step

1
Place the scrubbed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 20-25 minutes, until easily pierced with a fork.
About 25 min
Cook’s note: Using waxy potatoes like red or new potatoes helps them hold their shape after cooking.
2
While the potatoes cook, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover the pan, and let the eggs sit for 11 minutes.
About 15 min
Cook’s note: Starting eggs in cold water helps prevent them from cracking as they cook.
3
Drain the cooked eggs and transfer them to a bowl of ice water to cool completely. Drain the cooked potatoes and allow them to cool until they are comfortable to handle.
About 10 min
Cook’s note: The ice bath stops the eggs from overcooking and makes them easier to peel.
4
Peel the cooled potatoes and cut them into 2cm cubes. Peel the hard-boiled eggs, slice them in half, and scoop the yolks into a medium bowl. Finely chop the egg whites.
About 8 min
5
To the bowl of egg yolks, add the white wine vinegar and Dijon mustard. Mash with a fork until a smooth paste forms.
About 2 min
Cook’s note: Mashing the yolks with the liquid first prevents lumps in your final dressing.
6
Stir the mayonnaise, sour cream, celery seed, salt, and ground black pepper into the yolk mixture until the dressing is smooth and creamy.
About 2 min
7
In a large bowl, combine the cubed potatoes, chopped egg whites, celery, red onion, and pimentos.
About 1 min
8
Pour the dressing over the potato mixture and gently fold everything together until just combined, being careful not to mash the potatoes.
About 2 min
Cook’s note: Use a large rubber spatula for folding to keep the potatoes intact.
9
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with paprika and chives before serving, if using.
About 30 min
Cook’s note: The salad tastes even better if allowed to chill for a few hours or overnight.

Per serving

Nutrition

67%Score

Calories: 331.8kcal
Protein: 7.9g
Carbs: 24.5g
Fat: 22.8g
Fibre: 3.3g
Sugar: 3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.