Deviled Egg Potato Salad with dill and spring onions, a recipe to please a crowd. A great choice for a BBQ side, picnic, or any occasion. Easy to put together, gone from the plate in seconds.
A nice potato salad has always topped my list of all time favourite dishes. I’m absolutely crazy about potatoes, cooked in any possible way, served any time of the day. Deviled eggs are another popular recipe with my family. They make a great bite for any party or celebration, and they usually make me think of Easter and sunny days.
Now, combine these two superlicious dishes: potatoes and deviled eggs, and you get the salad of all salads: the one and only deviled egg potato salad. It might sound weird, but wait until you try it!
Still not sold yet? Well, let’s just make it even more interesting. Cut the amount of mayo by half, add some plain yogurt, a bit of dill and spring onions, and there you have it. Forget about store-bought salads drenched in heavy dressing, this homemade salad is the best you can every get.
HOW TO MAKE DEVILED EGG POTATO SALAD
Now, there are two ways of cooking the potatoes: either boil them in their skin, or peel them off, cube them, and then boil them. If you go by the first method, the cooking time is a bit longer. But it’s the way I highly recommend. When you boil the potatoes in their skin, they are less breakable and mushy, and can hold their shape better in the salad.
- boil them potatoes in the skin until they are tender
- leave to cool completely, then peel and chop into chunks
- boil the eggs for 6-7 minutes until they are hard, cool down, cut in half to separate the yolk from the whites
- add the yolks to bowl, and use a fork to mash them
- add salt and pepper, mustard, mayo and yogurt to the yolks, and mix well to combine
NOTE! you can use mayo only for the dressing, it’s entirely optional to add yogurt.
- separately, chop the egg whites and add them to the chopped potatoes together with the chopped dill and spring onions
- pour the mayo dressing over, and give it a good mix
- refrigerate for at least 1 hour before serving
Can you make deviled egg potato salad in advance?
If you have to make the salad in advance, I would just boil the potatoes and eggs, and don’t prepare the salad until you are ready to serve it. Just keep everything in the fridge, so they can be already cold, and then mix in the yogurt, mayo, oil and vinegar before serving.
The salad can be stored in the fridge overnight, but I wouldn’t leave it in there for longer than a day, maximum two. I’m a bit paranoid with leaving food around for too long, even if it’s in the fridge. I absolutely dread food poisoning, and prefer to clear the food from the fridge sooner rather than later. Plus, it does kind of stink up the fridge, as the smell of egg is pretty strong.
Another delicious potato salad is my Olivier Salad (Russian Potato Salad). A bit different than a traditional potato salad, but equally yummy and as easy to make. And a big favourite with us too.
If you’ve liked my DEVILED EGG POTATO SALAD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Deviled Egg Potato Salad with dill and spring onions, a recipe to please a crowd. Great choice for Easter, or any party, picnic or family gathering. Easy to put together, gone from the plate in seconds. Best served cold, this potato salad uses plain yougurt and a bit of mayo for a light and refreshing dressing, and a touch of vinegar and olive oil for extra flavour. This is like the classic potato salad, but so much better.
- 7 medium potatoes
- 4 eggs
- 2 spring onions
- 3 tbsp natural yogurt
- 3 tbsp mayonnaise
- 2 tbsp chopped dill
- 1/2 tsp salt
- 1/8 ground black pepper
- 1 tsp mustard
Place the potatoes in a large pan and cover with plenty of water.
Add some salt to the water and boil on a medium to high heat until tender, this might take about 20-30 minutes depending on size of the potatoes.
In a separate pan, boil the eggs for 6-7 minutes until hard.
Drain the water and leave them to cool.
Cool, peel and chop the potatoes.
Chop the spring onions and dill and add them to same bowl with the potatoes.
Cut the boiled eggs in half, and separate the yolks from the whites.
Chop the whites and add them to the potatoes.
Add the yolks to a bowl, and use a fork to mash them.
Season them with salt, pepper, add the mustard, mayo and yogurt, and mix well.
Add the dressing to the bowl of potatoes, and mix again.
Refrigerate for at least an hour before serving.