Get the Recipe: Devilled Egg Potato Salad
Devilled eggs meet potato salad in this quick and easy salad. With potatoes and egg in a mustard-flavoured creamy dressing.
Ingredients
- 1.5 lbs mini potatoes, red or white
- 6 large eggs
- 1/4 cup fresh parsley, chopped
- 2 Tablespoons green onion, finely chopped
Dressing:
- 1 cup mayonnaise or salad dressing
- 1/4 cup milk or half and half cream
- 3/4 teaspoon mustard powder
- 1 Tablespoon yellow prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon paprika, plus more for topping
- 1/4 teaspoon black pepper
Instructions
- Add the potatoes to a large pot. Cover with at least 1 inch of water and a generous sprinkling of salt. Bring to a boil on the stovetop over high heat. When the water boils, gently slide the eggs into the pot. Set the time for 12 minutes. After 12 minutes, remove the eggs from the pot and rinse under cold water for 1 minute. Set aside. Test the potatoes. When the potatoes are just fork-tender, drain and rinse under cold water for 1 minute. Set aside to cool slightly.
- Make the dressing by stirring together the dressing ingredients in a small bowl. Set aside.
- Chop the potatoes and add to a large bowl.
- Shell the eggs and cut them in half lengthwise. Remove the egg yolks to a small bowl and set aside. Chop the egg whites and add to the bowl with the potatoes.
- Using a fork, smash the egg yolks, then add to the bowl with the dressing. Stir together well and set aside.
- Add the chopped parsley and green onion to the bowl with the potatoes and egg whites. Add the dressing mixture and stir together until evenly moistened. Top with a sprinkling of paprika and additional parsley. Cover and refrigerate at least 2 hours, but ideally 3-4 hours before serving.
Notes
If you don't have mini potatoes, you can use any yellow-fleshed potato and cut it into chunks about the size of mini potatoes before boiling.
Recipe tips!
The mustard and paprika are the main flavours that will channel the devilled egg flavours in this salad, so feel free to adjust the amounts to your personal preference and to what you think devilled eggs taste like.
I know some devilled eggs have an acid added. If that's a flavour that you'd like to incorporate, add a tiny bit of white vinegar or pickle juice to the dressing.
The powdered mustard provides a slight hint of heat while the prepared mustard provides the classic mustard flavour. You can dial one or both of the mustards up or down as you like.
Be sure to read the notes above this recipe card, for more tips on making this recipe.
Serving: 1serving, Calories: 154kcal, Carbohydrates: 21g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 143mg, Sodium: 480mg, Potassium: 458mg, Fiber: 3g, Sugar: 5g, Vitamin A: 444IU, Vitamin C: 20mg, Calcium: 48mg, Iron: 2mg
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