I absolutely love deviled eggs AND potato salad. So why not combine the two? Their ingredients are quite similar. The end result is the joy of eating deviled eggs and potato salad in one glorious bite!
This deviled egg potato salad recipe is much like my classic potato salad with a few differences:
- The addition of Spanish olives
- The deletion of celery and green pepper
- A similar, yet different, more mustard-forward sauce
- For an even more deviled egg flavor, add additional hard-boiled eggs
- Want more mustard flavor? Add an additional teaspoon of prepared yellow mustard.
Looking for more potato side dishes? Here are some to check out:
- Classic Potato Salad
- Mustard Potatoes
- Warm Potato Salad
- Mashed Potatoes
- Caramelized Sweet Potatoes
- Boulangerie Potatoes
discover. cook. enjoy.
Gluten-Free, Dairy-Free Deviled Egg Potato Salad
- 5 lb russet potato
- 1 medium onion, yellow, diced
- 6 eggs, hard boiled
- 1 cup green olives, spanish with pimentors, sliced
- 1 tbsp kosher salt, for cooking the pototoes
- 1 1/4 cups mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp dry mustard
- 2 tsp yellow mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 dash fish sauce, optional
- Kosher salt and pepper to taste
Mise en Place
- Gather your ingredients. Dice the onion and slice the olives. Set aside.
Hard Boil the Eggs
- Add six eggs to a medium saucepan and cover by 2 inches with cold water. Bring to a boil and immediately reduce the heat to low and set a time for 14 minutes. Then, test one egg by removing it from the water, run under cold water peel and slice to check doneness. If done, remove the rest of the eggs to an ice bath to cool. Once cool, peel the eggs and set aside.
Boiling the Potatoes
- Wash, peel, and rewash the potatoes. Cut into 3/4 inch cubes and add to a large pan. Cover by 1-2 inches with cold water. Add a tablespoon of kosher salt and bring to a boil. Boil potatoes until tender, but not soft. They should not be hard either, but should have just a bit of push back when you bite into them. DO NOT OVERCOOK! Once done, drain and move to a sheet pan to help quicken the cooling process. About 15-30 minutes. You can also put the sheet pan of potatoes in the freezer for about 10 minutes.
Make the Sauce
- While the pototoes are cooking, make the sauce. Add all the sauce ingredients to a mixing bowl and mix to combine.
Make the Salad
- Once the potatoes are cooled down, add them to a large mixing bowl. Then add the onions and green olives, as much or as little as you like. Slice the eggs with an egg slicer over the bowl and add to the bowl. Add half of the sauce and mix well. Add the rest of the sauce and mix again. Taste to see if you need to add salt and pepper (most likely). Add salt and pepper until you have your desired taste.
- Put in the fridge at least an two hours to allow the flavors to meld. Enjoy!!