Deviled Egg-Potato Salad

Name: Deviled Egg-Potato Salad
Total time: 45 min
Ingredients: 2 pounds yellow baby new potatoes, unpeeled and halved (about 7 cups); 8 cups water; 2 plus 3/4 tsp. kosher salt, divided; 6 hard-cooked eggs, peeled, divided; .5 cup mayonnaise (such as Duke's); .25 cup chopped fresh flat-leaf parsley; 3 tablespoons drained dill pickle relish; 1 tablespoon yellow mustard; 1 tablespoon apple cider vinegar; 6 dashes of hot sauce (such as Tabasco); 2 celery stalks (5 oz. total), diagonally sliced (1 cup); Paprika

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1 Review

If you were to read a guide on How to Throw a Southern Cookout, you could expect to see a chapter on Classic Dishes That Must be Served. Among the dishes listed you would find fried chicken, pulled pork, and squash casserole, as well as deviled eggs and potato salad. While there are as many variations on these two dishes as there are stars in the heavens, we can all agree that the best way to fix them is the way our Mom did it.We aren't here to upset the apple cart, but we would like to introduce one more variation on these two favorite dishes. We actually combined deviled eggs and potato salad into one bowl, creating a salad that is the best of both worlds. This salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce. If you want to kick things up a bit, add more hot sauce, some red pepper flakes or a diced hot pepper. For a pretty presentation, place the paprika in a fine mesh sieve to achieve a uniform sprinkle of paprika on top of your potato salad.

By Southern Living Editors

Published on July 21, 2019

Deviled Egg Potato Salad — Photo: Antonis Achilleos

Active Time:

25 mins

Total Time:

45 mins

Yield:

Serves 6 (serving size: 1 cup)

Ingredients

2 pounds yellow baby new potatoes, unpeeled and halved (about 7 cups)
8 cups water
2 plus 3/4 tsp. kosher salt, divided
6 hard-cooked eggs, peeled, divided
½ cup mayonnaise (such as Duke's)
¼ cup chopped fresh flat-leaf parsley
3 tablespoons drained dill pickle relish
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
6 dashes of hot sauce (such as Tabasco)
2 celery stalks (5 oz. total), diagonally sliced (1 cup)
Paprika

Directions

Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain; chill 10 minutes.
While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl. Cut remaining 3 eggs in half; scoop yolks into a small bowl. Coarsely chop egg whites; add to chopped eggs in large bowl. Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.
Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery. Stir gently to combine. Garnish with paprika.