Description
Southern Deviled Egg Potato Salad combines tender Idaho potatoes with creamy mayonnaise and mustard dressing, enhanced by sweet pickle relish and chopped boiled eggs for a rich, flavorful side dish perfect for picnics and barbecues.
Ingredients
Scale
Potatoes
- 4–5 medium Idaho potatoes, peeled and quartered
Dressing
- 1 stick butter (½ cup)
- ½ teaspoon coarse black pepper
- 1¼ cup mayonnaise
- 1 tablespoon mustard
- 1 cup sweet pickle relish
Add-ins
- 1 medium red onion, diced
- 4–5 large boiled eggs, chopped
Instructions
- Boil Potatoes: Place the peeled and quartered Idaho potatoes in a large pot of salted water. Bring to a boil and cook until potatoes are tender but still hold shape, about 15-20 minutes. Drain and set aside.
- Melt Butter and Season: In a small saucepan or microwave, melt 1 stick of butter. Mix in ½ teaspoon coarse black pepper to the melted butter for seasoning.
- Prepare Dressing: In a large mixing bowl, combine 1¼ cups mayonnaise, 1 tablespoon mustard, and 1 cup sweet pickle relish. Stir until smooth and evenly mixed.
- Combine Ingredients: Add the warm potatoes to the dressing mixture and gently fold together, allowing the potatoes to absorb the flavors. Then add the diced red onion and chopped boiled eggs, folding carefully to distribute evenly.
- Add Butter: Slowly drizzle the melted butter and pepper mixture over the potato salad, folding gently to incorporate without breaking the potatoes.
- Chill and Serve: Cover the salad and place it in the refrigerator for at least 1 hour to let flavors meld. Serve chilled as a traditional Southern side dish.
Notes
- Use Idaho potatoes for their firm texture that holds well in salads.
- For a lighter version, substitute some mayonnaise with Greek yogurt.
- Chilling the salad enhances the flavor absorption and makes it more refreshing.
- Add chopped fresh herbs like parsley or chives for extra freshness.
- Ensure eggs are fully cooled before chopping to avoid crumbling.
Keywords: potato salad, deviled egg potato salad, Southern recipe, picnic side dish, creamy potato salad