This creamy, Deviled Egg Potato Salad is always a hit! It’s perfect for potlucks and your summer BBQ! With red and green onions, mayo, mustard, sour cream and a little kick from cayenne pepper.
This might be the most American recipe on my site. We eat Italian food two-thirds of the time, and my blog reflects that.
But if you asked me which American dish my family craves the most, it’s got to be deviled egg potato salad. Sometimes I buy it at the deli, and sometimes I make it myself. My hubby and kids will eat seconds, even thirds.
If this potato salad’s in the house, it’s not unusual to see someone standing at the counter with the serving bowl and a fork. I always have the same reaction.
“Get a dish!!”
So, what’s in deviled egg potato salad? Just as the name implies, it involves potatoes, plus the ingredients from deviled eggs — mayo, mustard and seasonings —to give it a devilish, spicy kick.
And guess what? Deviled eggs originated in ancient Rome, where people enjoyed boiled, seasoned eggs as a first course. (I doubt mayo and mustard were involved though.)
Anyway, I use a bit of cayenne pepper, green onions and a generous amount of red onion for some oomph in this potato salad. As Mom taught me, I add a little sour cream for extra creaminess.
My deviled egg potato salad is many years in the making. I typed out my recipe on the computer at least 15 years ago, before food blogs were a thing. (I had no idea what was coming!)
Each time I’d prepare the potato salad, I’d think of tweaks for next time. I finally decided it needed official testing and a spot on Cooking with Mamma C.
Tips for Deviled Egg Potato Salad
- Pat your onions and potatoes dry before adding them to the bowl. You don’t want runny potato salad.
- Make the potato salad at least a day ahead so it’s thoroughly chilled before serving it. It tastes best cold!
- To store green onions, pat them dry without rinsing and refrigerate them in a sealed plastic container (affiliate link) with a paper towel. If you don’t have a container long enough for the onions, cut them in half first. The green onions will last for two weeks.
(Recipe Source: Cooking with Mamma C)