Get ready to revolutionize your summer side dish game with this mouthwatering Deviled Potato Salad that will have everyone begging for your recipe! Imagine creamy, perfectly cooked baby potatoes dressed in a tangy, rich mixture that combines the classic deviled egg flavors with a classic potato salad – it's a culinary match made in heaven that will steal the show at every picnic, barbecue, and family gathering.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 4 hard-boiled eggs, chopped
- 1/4 cup dill pickles, chopped
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Wash the baby potatoes thoroughly and cut any larger potatoes in half to ensure uniform cooking size.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over high heat.
- Reduce heat to medium and simmer potatoes for 15-18 minutes, or until they are tender when pierced with a fork but still hold their shape.
- Drain the potatoes in a colander and let them cool for 10 minutes at room temperature. You want them warm but not hot.
- While potatoes are cooling, prepare the deviled egg mixture by combining mayonnaise, Dijon mustard, chopped hard-boiled eggs, and chopped dill pickles in a large mixing bowl.
- Gently cut the cooled potatoes into bite-sized chunks and add them to the mayonnaise mixture.
- Fold the potatoes into the mixture carefully to avoid breaking them, ensuring each potato is evenly coated.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld together.
- Before serving, garnish with fresh dill and give a gentle stir.
- Serve chilled and enjoy your Deviled Potato Salad!
Tips
- Choose the right potatoes: Baby potatoes work best as they hold their shape and have a creamy texture.
- Salt your potato cooking water: This helps season the potatoes from the inside out.
- Cool potatoes slightly before mixing: Warm (not hot) potatoes absorb flavors better without becoming mushy.
- Be gentle when mixing: Fold the potatoes carefully to prevent breaking them and maintain their shape.
- Chill before serving: Letting the salad rest for at least an hour allows the flavors to develop and meld together.
- Fresh herbs make a difference: Don't skip the fresh dill garnish – it adds a bright, fresh flavor that elevates the entire dish.
- Make ahead friendly: This salad tastes even better the next day, making it perfect for meal prep and gatherings!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 7g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 125mg
