Deviled Egg Potato Salad: A Classic Southern Side Dish Perfect for Summer - Steph’s Stove

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant potato flakes

Sweet potatoes are more nutritious, while instant flakes save time.

Cut 2 lb of baby yellow new potatoes in half lengthwise, ensuring uniform pieces.

Place the halved potatoes into a cast enamel Dutch oven.

Add 8 cups of cold water to the pot with the potatoes.

Bring the water to a boil over medium-high heat, then reduce to medium and simmer for 10 minutes until fork tender.

After 2 minutes of boiling, add 2 teaspoons of kosher salt to the water to season the potatoes.

Once the potatoes are fork tender, turn off the heat and drain the potatoes in a colander.

Prepare an ice bath with ice cubes and cold water to stop the cooking process of the eggs.

Carefully add 6 large eggs to the ice bath after boiling them with the potatoes.

Rinse the drained potatoes under cold water to cool them down and remove excess salt.

Let the potatoes and eggs cool for about 10 minutes.

Peel the boiled eggs and chop 3 of them into fine pieces, separating the yolks from the whites.

Chop the remaining 3 egg whites and add them to the mixture.

Combine the chopped potatoes, chopped eggs, mayonnaise, mustard, diced celery, and onion in a bowl.

Season the mixture with salt and pepper to taste.

Mix gently until well combined and refrigerate before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens