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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Deviled egg potato salad

Deviled Egg Potato Salad

Posted by: Ari Laing

Creamy, rich deviled egg potato salad is a summertime picnic staple! It features all the classic flavors of deviled eggs mixed with tender Yukon gold potatoes. Serve with crispy prosciutto for added crunch! GF

recipe +-

Posted by: Ari Laing
Deviled egg potato salad
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5 from 1 vote

Deviled Egg Potato Salad

Creamy, rich deviled egg potato salad is a summertime picnic staple! It features all the classic flavors of deviled eggs mixed with tender Yukon gold potatoes. Serve with crispy prosciutto for added crunch! GF
Prep Time15 mins
Cook Time20 mins
Cooling Time2 hrs
Total Time2 hrs 35 mins
Course: Side Dish
Cuisine: American
Keyword: deviled eggs, grilled potato salad, hard boiled eggs
Servings: 10 servings
Calories: 178kcal
Author: Ari Laing

Ingredients

  • 2-2 ½ lbs Yukon gold potatoes or other potato, cut into ¾" cubes
  • 6 large eggs hard boiled (instructions below)
  • 2 oz prosciutto very thinly sliced
  • ½ cup mayonnaise
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • ½ tsp sweet paprika
  • ¾ tsp Kosher salt plus 2 Tbsp for cooking potatoes
  • ¼ tsp freshly ground black pepper
  • ¼ cup onion minced
  • 2 Tbsp sweet pickle relish
  • Micro greens optional, for serving

Instructions

  • Cook the potatoes. Bring a large pot of water to a rapid boil, then add 2 Tbsp Kosher salt. Add potatoes, then cook for 8-10 minutes, or until tender but not mushy. Drain, then set aside and allow to cool slightly.
  • Make hard boiled eggs. Place eggs in a sauce pan, then fill with cold water, covering the eggs by at least 1-2". Bring to a rapid boil, then cover the pan, turn off the heat, and set a timer for 10 minutes. Immediately transfer the eggs to a prepared ice bath (literally a bowl filled with cold water and a few handfuls of ice). Allow to cool for 5 minutes.
  • Peel and chop the eggs. Tap the shells lightly on a hard surface on all sides, then gently peel away and discard. Cut each egg in half lengthwise, then scoop out the yolks and place in a large mixing bowl. Roughly chop the egg whites and set aside.
  • Pan fry the prosciutto. Rip the prosciutto into small, bite-size pieces. Heat a medium skillet or sauté pan over medium-high heat. Add the prosciutto and cook until crispy on all sides, about 3-5 minutes, stirring often. Transfer crispy prosciutto to a paper towel-lined plate or a wire rack until needed.
  • Make the dressing. Mash the egg yolks with a fork. To this, add ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1 Tbsp Dijon, ½ tsp paprika, ¾ tsp Kosher salt, and ¼ tsp black pepper. Whisk to combine, then taste and adjust seasoning as needed. (Remember, prosciutto is salty, so don't overdo it!)
  • Toss, then chill. To the dressing, add potatoes, chopped egg whites, 2 Tbsp relish, ¼ cup minced onion. Wrap tightly with plastic wrap, then chill in a refrigerator until cold, about 2 hours. Serve with crispy prosciutto crumbled on top and micro greens, if using.

Nutrition

Calories: 178kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 357mg | Potassium: 536mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!