Deviled potato salad combines the flavors of deviled eggs and traditional potato salad.
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As all y’all know, I live in the south… And, here in the south, when we say we’re having fried chicken for Sunday Supper, it means it comes with Potato Salad. I mean, my Papa and Daddy would like mashed potatoes and gravy on the side of their fried chicken. But, a fried chicken dinner at church?? That means potato salad.
Remember Toni’s Tuna Salad?? The one with all the hard boiled eggs and pickle relish?? Well, this is eerily similar… But! With potatoes. And, what’s even more ironic is I don’t even like eggs! I only like my darling grandmother’s deviled eggs! And that’s because she really fills them up, and if there are extra whites leftover, OH WELL!
Now, I’ve found out some secrets about potato salad…. Chop your red skinned or yukon gold potatoes up into bite sized chunks and put in COLD water. Did you know you’re supposed to start potatoes in cold water? So they’ll cook evenly? And, after they’ve cooked to fork tender, drain them into a colander in the sink. Once the potatoes have drained well (and I mean well, let them sit a couple minutes covered with a clean tea towel), pour them into your BIG mixing bowl. Dump the jar of sweet relish on top (yes! While they are still hot!), and let them sit and cool. The potatoes soak up all that sweet, briny flavor, and they are SO good! {{Why yes, I love pickles. And only Mt. Olive Sweet Relish will do.}} Oh my!!! I love this potato salad. It’s just bite after bite of the perfect ratios of potato to egg, relish to onion. I can’t tell you how much you’re going to love it! Make your life easier and grab a set of these glass nesting bowls!
I add in all the things you would use for deviled eggs — Duke’s, diced Vidalia onions, a little sugar, dry ground mustard, hard boiled eggs, and paprika on top.
Here’s the recipe…
- 3 pounds yukon gold potatoes (or red skinned) -- chopped into bite size chunks
- 8 ounces Sweet Pickle Relish
- 12 hard boiled eggs - diced (although, I just run mine over a box grater!)
- 1 cup mayo
- 1/2 cup vinegar (I use champagne, but white or apple cider vinegar is fine!)
- 1 tablespoon dry mustard
- 1 tablespoon sugar
- salt and pepper, to taste
- paprika, for garnish
- Cook the potatoes until fork tender.
- Drain well, in colander, covered with clean tea towel.
- Add warm potatoes to LARGE bowl, and stir in sweet relish.
- Let sit covered until cool.
- In a separate bowl, combine mayo, vinegar, mustard, sugar, salt & pepper.
- Add eggs in with potatoes, and stir in dressing.
- Taste to check seasonings.
- Top with paprika garnish.
- Let sit, covered, in the fridge a couple hours, overnight is best!
Does your family have a ‘standard’ potato salad — here down south, this is like pimento cheese, everyone has their take on the recipe! I would love to hear yours!
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XOXO,
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I’m saving this recipe for Easter – will be a great way to use up those hard boiled eggs! Thanks so much for sharing your recipe – it looks awesome! Pinning to share. Thanks for linking up this week for Brag About It!
I love sweet pickle relish in potato salad! Southern potato salads are the best recipes. Thanks for sharing yours! #HomeMattersParty
I love the south. 😉 Thanks, Nicole!
This looks so good! I love potato salad…pinning for later. Thanks for linking up at the Home Matters Link Party! #HomeMattersParty
Thank you, Sara!
It really look delicious! #HomeMattersParty
Thank you, Natalie!
I did not know about the cold water but have been doing it for years out of habit I guess. Good to know I was cooking them right all along. Thanks for sharing a great recipe. #HomeMattersParty
My son would go nuts over this! He loves deviled eggs and potato salad. #HomeMAttersParty
A boy after my own heart!
How many does this feed? Thank you!
A LOT — this was made for 14, and we had leftovers.