If you are a serious potato salad fan and you’ve always loved Resers Deviled Egg Potato Salad, now is your chance to make it right at home.
Potatoes: The best potatoes for potato salad are waxy potatoes, like Yukon gold, red potatoes, or baby potatoes, which hold their shape better than starchy potatoes like russet potatoes. Avoid potatoes with green spots or sprouts, as this indicates potatoes that are old and have lost their flavor and moisture. Hard-boiled eggs: Hard-boiled egg yolks create the base for the deviled egg dressing, and the cooked egg whites are added to the salad. Keep reading to learn how to make perfect hard-cooked eggs at home. Green onions: We are using scallions for the filling and bright green chives for garnish. Both provide that extra layer of savory flavor. Celery: Celery gives the potato salad crunch and color. Sweet relish: Sweet pickle relish is a classic in salads like this, so that’s what we used. The sweet, tangy, and briny flavor is impossible to replicate. If you prefer a less sweet flavor, use dill relish, finely chopped dill pickles, or olives. Paprika: A final sprinkle of paprika or smoked paprika celebrates the deviled egg and it adds such beautiful color. Mayonnaise: I like to use avocado oil mayonnaise, which gives it a creamy, slightly sweet flavor. Greek yogurt: Greek yogurt lightens up the dressing so the eggs and potatoes are not weighed down. In a pinch, sour cream can be a good substitute. Garlic: One fresh garlic clove adds a punchy bit, but if you like your potato salad garlicky you can up it to two cloves. Apple cider vinegar: We used apple cider vinegar, but white wine vinegar would also work. Dijon mustard: Dijon mustard adds a zesty punch and elevates the dressing even further. Yellow mustard can also be used if that is all you have on hand. Seasonings: A simple blend of Kosher salt and black pepper allows the rest of the ingredients to shine. Feel free to add a dash of cayenne pepper or red pepper flakes for a little kick. Or, have fun with different things like celery seed, old bay seasoning, or creole seasoning.
How to Make Deviled Eggs Potato Salad?
Now, the fun begins! Here are the step-by-step instructions on how to make this potato salad deviled egg recipe:
Make Ahead: Prepare the recipe as instructed, but do not add the paprika or chives. Store it for up to 2 days in an airtight container with a tight-fitting lid. When ready to serve, transfer to a serving dish, garnish, and enjoy. Storage: Leftover potato salad with boiled eggs will keep in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.
Don’t overcook the potatoes: We want the potatoes to still hold their shape for optimal taste and texture. Overcooking the potatoes will result in a mushy potato salad. Option to toss the dressing while the potatoes are still warm: During testing, we found that you can toss the dressing with the potatoes while they are still warm since warm potatoes better absorb all the flavors. Be gentle when mixing the potatoes: Since we’ve done our best not to overcook the potatoes, it’s important to have a gentle hand when mixing so that they don’t smush or lose their texture. Make it ahead of time: Boiled egg and potato salad is a wonderful make-ahead recipe as the flavors get better the longer they have to marry together. Allow the salad to sit in the refrigerator for at least 1 hour, or up to 2 days, before serving. Enjoy cold or room temperature: I like it at cool room temperature, not fridge cold but also not warm. For best results, remove it from the fridge 30 minutes before serving. Taste before serving: As with all homemade recipes, taste and adjust the seasoning before serving. Garnish before serving: Just before serving, gently and evenly garnish with paprika and fresh chives to keep the garnishes’ color and integrity. Otherwise, they will get lost with the rest of the ingredients. Keep it cool: If serving it during the summer (i.e., as a part of your Memorial Day or Labor Day menu), make sure it is kept chilled, whether this is over a large bowl of ice, in a cooler, or indoors. This is a mayo and egg-based dish, so we want to keep the ingredients as cool as possible in the hot summer months for optimal food safety.
