Deviled Egg Potato Salad
There’s nothing funnier than calling potatoes coated in mayonnaise a “salad” but honestly - I am here for it. This potato salad is the perfect accompaniment to your backyard barbecue this summer. It combines two of my favorite things - classic potato salad with the flavors of a deviled egg. This dish has a creamy dressing, crunchy celery and onion, and a nice kick at the end from sriracha. You can make this in advance and it only gets better the longer it sits. This is sure to be a crowd pleasure for your next summer get-together!
Ingredients
4 large russet potatoes, peeled and chopped into large, bite-sized pieces
3 large hard boiled eggs, roughly chopped
1 small sweet onion, finely diced
2 celery stalks, finely diced
1 cup mayonnaise
4 tbsp. yellow mustard
4 tbsp. dill relish
2 tbsp. sriracha
1 tsp. tony’s creole seasoning
3 tbsp. apple cider vinegar, divided
Kosher salt
Black pepper
Recipe
Place chopped potatoes in a large pot and fill the pot with cold water until the potatoes are just covered. Add a generous pinch of salt. Bring the water and potatoes to a boil. Once the water is boiling, allow the potatoes to boil for an additional 6-7 minutes or until a butter knife easily pierces the potatoes.
Strain the potatoes and transfer them to a large bowl. Add 2 tbsp. apple cider vinegar to the potatoes and gently toss to coat. Allow the potatoes to cool.
In a medium bowl whisk mayonnaise, yellow mustard, dill relish, sriracha, tony’s seasoning, and 1/2 tsp. of black pepper until thoroughly combined.
When the potatoes are cool, add the onions, celery, and dressing. Gently toss until the potatoes are coated in the dressing.
Add the chopped eggs, 1 tbsp. of apple cider vinegar, and 1/2 tsp. kosher salt to the potatoes. Gently toss to combine.
Taste the mixture and add any additional salt and pepper as needed.
Refrigerate for at least 1 hour before serving.
When ready to serve, transfer the potato salad to a large serving bowl and sprinkle with paprika and chopped fresh parsley or thinly sliced green onions.
