Potato and Egg Salad or Deviled Egg Potato Salad with mustard, cider vinegar, mayo, dill and spring onions, a recipe to please a crowd. A great choice for a BBQ side, picnic, or any other 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 eggs, and you get the salad of all salads: 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. You can also cut the amount of mayo by half if you wish by adding some plain yogurt, a bit of dill and spring onions, and there you have it, an even lighter version.
This salad is a great side for your Easter menu too, it's fresh, it's yummy, and a great hit with everyone.
- baby potatoes - or regular potatoes boiled in their skin and cubes
- eggs - you can use more or less, depending on your taste
- spring onions - or yellow, red onions or shallots
- mayonnaise - you can also omit it for a lighter version
- chopped dill - it pairs very well with potatoes
- cider vinegar - its sharpness adds so much flavour
- salt and pepper - to taste
- mustard - for a deviled egg touch
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.
Step-by-step photos and instructions
- boil the potatoes in their skin - I usually boil the eggs in the same pot and leave them to boil for 5-6 minutes, then I remove the eggs and leave the potatoes to boil until tender
- leave to cool completely, then peel and chop into chunks
- cool the eggs and chop roughly, then add to the potatoes
- add salt and pepper, mustard, cider vinegar, mayo and chopped dill, then mix well
NOTE! you can use half mayo and half yogurt for the dressing, it's entirely optional to add yogurt.
- refrigerate for at least 1 hour before serving
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 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.
Other potato salads
Another delicious potato salad is my 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.
Another great salad is my Salmon Nicoise Salad which uses boiled potatoes and other yummy veggies.
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Potato and Egg Salad
- 1 kg baby potatoes (2 lb)
- 3 eggs
- 2 spring onions
- 4 tablespoon mayonnaise
- 1 tablespoon cider vinegar
- 2 tablespoon chopped dill
- ½ teaspoon salt
- ⅛ ground black pepper
- 1 teaspoon mustard
- Place the potatoes and eggs in a large pan and cover with plenty of cold water.
- Add some salt to the water and boil on a medium to high heat for 5-6 minutes until the eggs are cooked, then remove them and continue to boil the potatoes until tender - this might take about 30-40 minutes depending on size of the potatoes.
- Drain the water and leave them to cool.
- Peel and chop the potatoes.
- Peel and chop the eggs and add them to the potatoes.
- Add the mayo, chopped spring onions, cider vinegar, dill, mustard, salt and pepper, and mix everything very well.
- Refrigerate for at least an hour before serving.
- 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.