Original Blog Entry: Deviled Egg Potato Salad

Lucky Star — Sat, 28 Mar 2026 04:31:51 GMT

Active Time: 25 mins

Total Time: 45 mins

Servings: 6

Ingredients

2 lbs. yellow baby new potatoes, unpeeled and halved (about 7 cups)

8 cups water

2 3/4 tsp . kosher salt, divided

6 hard-cooked eggs, peeled, divided

1/2 cup mayonnaise (such as Duke's)

1/4 cup chopped fresh flat-leaf parsley

3 Tbsp. drained dill pickle relish

1 Tbsp. yellow mustard

1 Tbsp. apple cider vinegar

6 dashes of hot sauce (such as Tabasco)

2 celery stalks (5 oz. total), diagonally sliced (1 cup)

Paprika, for garnish

Directions

Cook potatoes:

Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes.

Drain; chill 10 minutes.

Prepare potato salad dressing:

While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl.

Cut remaining 3 eggs in half; scoop yolks into a small bowl.

Coarsely chop egg whites; add to chopped eggs in large bowl.

Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.

Mix potato salad:

Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery.

Stir gently to combine. Garnish with paprika.... [ More ]