Pioneer Woman Deviled Egg Potato Salad Recipe

This Pioneer Woman Deviled Egg Potato Salad is a creamy and tangy recipe, which is made with mashed hard-boiled egg yolks and tender Yukon potatoes. It’s the perfect side dish for a potluck, ready in about 45 minutes, plus chilling time.

Pioneer Woman Deviled Egg Potato Salad Ingredients

• 4 pounds potatoes, about 8 large (Yukon Gold or red potatoes recommended)
• 12 hard boiled eggs
• 1 ½ cups mayo
• ¼ cup mustard
• 2 tablespoons white vinegar
• 2 tablespoons dill relish
• Salt & pepper to taste

How To Make Pioneer Woman Deviled Egg Potato Salad

1. Cook and Prep Potatoes: Cut the potatoes in half. In a large pot, cover the potatoes with water and boil just until tender, about 15 minutes. Drain the potatoes and place them in a bowl to chill in the refrigerator. Once cooled enough to handle, peel the potatoes with a paring knife and cube them.
2. Separate the Eggs: Peel the hard-boiled eggs and slice them in half. Carefully remove the yolks and place them in a separate mixing bowl. Set the egg whites aside.
3. Make the Deviled Egg Dressing: Using a fork, mash the egg yolks until they are fine and crumbly, just as you would for deviled eggs.
4. Finish the Dressing: Add the mayonnaise, mustard, and vinegar to the mashed egg yolks and whisk until the mixture is smooth and creamy. Fold in the dill relish.
5. Combine and Serve: Chop the reserved egg whites and add them to a large bowl with the diced potatoes. Gently toss to combine. Pour the creamy egg yolk dressing over the potatoes and egg whites and fold everything together gently. Season with salt and pepper to taste. Chill for at least 1 hour, or preferably overnight, before serving.

Recipe Tips

• How to get the creamiest dressing? The secret to this recipe is mashing the egg yolks separately and using them as the base for the dressing. This creates an incredibly rich and creamy texture that you can’t get by just chopping the whole egg.
• What potatoes are best for this salad? As the recipe notes suggest, a waxy potato like Yukon Gold or red potatoes is best. They hold their shape well after boiling and won’t turn to mush when you mix the salad.
• How long should I chill it for the best flavor? This potato salad needs to be chilled for at least one hour before serving, but the flavor is significantly better if you let it chill overnight. This gives all the flavors time to meld together.
• Can I customize this potato salad? Yes! The recipe notes that you can add crispy bacon, diced jalapenos for heat, chopped celery or green onions for crunch, or even a few dashes of hot sauce to make it your own.

What To Serve With Deviled Egg Potato Salad

This classic, creamy potato salad is the ultimate side dish for Southern-style meals, barbecues, and picnics.

• Fried Chicken
• Pulled Pork Sandwiches
• Grilled Hamburgers or Hot Dogs
• BBQ Ribs
• A simple platter of sliced ham

How To Store Deviled Egg Potato Salad

• Refrigerate: Store any leftovers in an airtight container in the refrigerator. The potato salad will keep well for up to 4 days. The flavor often improves on the second day.

Deviled Egg Potato Salad Nutrition Facts

• Calories: 362kcal
• Carbohydrates: 20g
• Protein: 11g
• Fat: 27g
• Saturated Fat: 5g
• Cholesterol: 198mg
• Sodium: 341mg
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Cobb Salad Recipe
• Pioneer Woman Citrus Salad Recipe
• Pioneer Woman Carrot Salad Recipe