Looking for a delicious and easy-to-make side dish for your next gathering? Look no further than this Southern Deviled Egg Potato Salad! Packed with flavor and perfect for any occasion, this recipe is sure to be a hit with family and friends.

Why You’ll Love This Recipe?

The combination of creamy potatoes, tangy mustard, and savory eggs creates a flavor explosion that will leave your taste buds wanting more.
With quick prep time and simple ingredients, this dish is perfect for meal prep or a last-minute addition to any meal.

Ingredient Notes:

Medium Idaho potatoes peeled and quartered: These potatoes provide the perfect base for the salad, offering a creamy texture and mild flavor.
Stick of butter: Adds richness and a velvety mouthfeel to the salad.
½ teaspoon coarse black pepper: Gives a subtle kick of heat to balance out the flavors.

¼ cup mayonnaise: Provides creaminess and helps bind the ingredients together.
Medium red onion diced: Adds a pop of color and a hint of sweetness to the salad.
Tablespoon mustard: Adds a tangy and slightly spicy flavor to the dish.

Sweet pickle relish: Adds a touch of sweetness and tanginess to the salad.
Large boiled eggs chopped: Adds protein and a rich, creamy texture to the salad.

Step-by-Step Instructions:

Start by boiling the potatoes until they are fork-tender. Drain and let them cool before quartering them.

In a large bowl, mix together the butter, black pepper, mayonnaise, red onion, mustard, pickle relish, and chopped boiled eggs.
Gently fold in the quartered potatoes until everything is well combined.
Refrigerate the salad for at least an hour to allow the flavors to meld together.

Serve chilled and enjoy!

Helpful Tips:

For extra creaminess, you can add a dollop of sour cream to the salad.
For a bit of crunch, try adding some diced celery or bell peppers.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Feel free to customize this recipe by adding your favorite herbs or spices.

Expert Tips for the Best Results:

Be sure not to overcook the potatoes, as they can become mushy.

Adjust the amount of mustard and pickle relish to suit your personal taste preferences.
For a smokier flavor, try using smoked paprika in place of the black pepper.

Serving Suggestions:

This Southern Deviled Egg Potato Salad pairs perfectly with grilled meats, sandwiches, or as a side dish for a summer BBQ. Serve alongside some cornbread and a refreshing iced tea for a true Southern meal experience.

Storage and Reheating Tips:

To store leftovers, place the salad in an airtight container in the refrigerator. When ready to enjoy, simply give it a quick stir and serve chilled. Avoid freezing as the texture may become watery.

Frequently Asked Questions:

Can I use regular potatoes instead of Idaho potatoes? Yes, you can use any type of potato you prefer, but Idaho potatoes are recommended for their creamy texture.
Can I omit the butter from the recipe? While the butter adds richness to the salad, you can omit it if desired.

How long will this potato salad last in the refrigerator? This salad can be stored in the refrigerator for up to 3 days.

Conclusion:

Next time you’re in need of a crowd-pleasing side dish, give this Southern Deviled Egg Potato Salad a try. With its creamy texture and bold flavors, it’s sure to become a new favorite at your gatherings. Don’t forget to share your feedback and enjoy every bite!

Southern Deviled Egg Potato Salad

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Author: Emily

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Yield: 6–8 servings 1x
Category: Side-dishes
Method: Stovetop

Cuisine: American
Diet: Vegetarian

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Description

A Southern twist on classic potato salad, this recipe combines creamy deviled eggs with tender potatoes, creating a flavorful side dish perfect for any occasion.

Ingredients

Scale

Potato Salad:

4–5 medium Idaho potatoes, peeled and quartered
1 stick butter
½ teaspoon coarse black pepper

1 ¼ cup mayonnaise
1 medium red onion, diced
1 tablespoon mustard

1 cup sweet pickle relish
4–5 large boiled eggs, chopped

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Instructions

Boil Potatoes: Boil the potatoes until tender, then drain and let cool.

Prepare Dressing: In a large bowl, mix together butter, black pepper, mayonnaise, red onion, mustard, and pickle relish.
Combine: Add chopped boiled eggs and cooled potatoes to the dressing mixture, tossing gently to combine.
Chill: Refrigerate for at least an hour before serving.