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Creamy Loaded Southern Deviled Egg Potato Salad

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This Creamy Loaded Southern Deviled Egg Potato Salad combines two classic Southern sides into one dish. It features a tangy deviled egg dressing coating tender Yukon Gold potatoes, with crunchy celery, red onion, and optional bacon for a crowd-pleasing side that disappears first at every gathering.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes
  • 6 large eggs
  • 1 cup mayonnaise (preferably Duke’s)
  • 2 tablespoons yellow mustard
  • 1/4 cup sweet pickle relish
  • 2 tablespoons pickle juice
  • 2 ribs celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon white sugar
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Boil the potatoes and eggs together. Place the 3 pounds of Yukon Gold potatoes (scrubbed clean, skin on) and 6 large eggs in a large pot. Cover with cold water by about 2 inches. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 20 to 25 minutes, until the potatoes are fork-tender. The eggs will be done after about 10 minutes, so remove them with a slotted spoon after that time and transfer them to a bowl of ice water to cool.
  2. Cool and peel the potatoes. Once the potatoes are tender, drain them in a colander and let them cool for about 10 minutes, until they are cool enough to handle but still warm. The skin should peel off easily with your fingers or a gentle tug from a paring knife. Cut the peeled potatoes into 1-inch chunks.
  3. Prepare the eggs. While the potatoes cool, peel the hard-boiled eggs. Rinse them under cold water to remove any shell fragments. Slice each egg in half lengthwise and pop the yolks into a medium bowl. Chop the egg whites into small, even pieces and set them aside.
  4. Make the deviled egg dressing. To the bowl with the egg yolks, add 1 cup of mayonnaise, 2 tablespoons of yellow mustard, 1/4 cup of sweet pickle relish, 2 tablespoons of pickle juice, 1 teaspoon of smoked paprika, and 1 teaspoon of white sugar. Mash everything together with a fork until the mixture is smooth and creamy. Taste it and adjust—add more pickle juice for tang, more mustard for bite, or a pinch more sugar if you like it a little sweeter.
  5. Combine the potatoes and dressing. Place the warm potato chunks in a large mixing bowl. Pour the deviled egg dressing over the top and gently fold everything together with a rubber spatula. You want every chunk coated, but try not to break the potatoes into mush.
  6. Add the mix-ins. Fold in the chopped egg whites, 2 finely diced celery ribs, 1/4 cup of finely diced red onion, and the crumbled bacon (if using). Stir gently until everything is evenly distributed.
  7. Season and chill. Taste the salad and add salt and black pepper as needed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if you can wait.
  8. Garnish and serve. Before serving, give the salad a gentle stir. Transfer it to a serving bowl and sprinkle the top with a dusting of smoked paprika and a handful of fresh chopped parsley. If you saved a few bacon crumbles, scatter those on top for a beautiful finish. Serve cold or at room temperature.

Notes

Do not skip the chilling time—the flavors meld and improve overnight. For easier peeling, use older eggs (a week old). Season in layers: salt the boiling water, season the dressing, and adjust after mixing. Fold gently to avoid breaking potato chunks. If the salad seems dry after refrigeration, stir in a tablespoon of mayo or pickle juice.

Nutrition

Keywords: deviled egg potato salad, southern potato salad, creamy potato salad, loaded potato salad, barbecue side dish, potluck recipe, egg potato salad

Find it online: https://junomeals.com/creamy-loaded-southern-deviled-egg-potato-salad/