Paprika Deviled Egg Potato Salad

Why You’ll Love This Recipe

This recipe balances creamy and tangy elements perfectly, with the added smoky depth from paprika giving it a unique, irresistible flavor. Using Yukon gold potatoes ensures a buttery texture that holds up well without becoming mushy. The deviled egg-inspired seasoning makes it more flavorful than traditional potato salads, making it a delicious and satisfying side dish for summer gatherings or casual meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 pounds Yukon gold potatoes, diced
• 3 large eggs
• ½ cup mayo
• ½ cup pickle relish
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ¼ cup yellow mustard
• 1 tablespoon paprika

Directions

1. Place the diced Yukon gold potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender but not falling apart, about 10-15 minutes. Drain and let cool.
2. Meanwhile, place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and cover the pot. Let eggs sit for 12 minutes, then transfer to cold water to cool before peeling and chopping.
3. In a large mixing bowl, combine the mayo, pickle relish, garlic powder, onion powder, and yellow mustard. Mix well.
4. Add the cooled potatoes and chopped eggs to the bowl with the dressing. Gently fold together until everything is evenly coated.
5. Sprinkle the paprika over the top and gently stir or use it as a garnish before serving. Chill for at least 1 hour to let flavors meld.

Servings and Timing

This recipe yields about 6-8 servings.
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Chilling time: 1 hour
Total time: Approximately 1 hour 40 minutes

Variations

• Add chopped celery or red bell pepper for extra crunch.
• Use dill pickle relish for a more herbaceous flavor.
• Mix in chopped fresh herbs such as parsley or dill for brightness.
• Substitute Greek yogurt for mayo to lighten the dish.
• Add a splash of apple cider vinegar or pickle juice for extra tang.

Storage/Reheating

Store the potato salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and should not be left out at room temperature for extended periods. It is not recommended to reheat potato salad.

FAQs

Can I use other types of potatoes?

Yes, Yukon gold is preferred for its creamy texture, but red potatoes or russets can also work well.

How do I boil eggs perfectly for this recipe?

Bring eggs to a boil, then remove from heat and cover for 12 minutes before cooling in ice water.

Can I prepare this potato salad ahead of time?

Yes, making it a few hours or a day ahead allows the flavors to develop more fully.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use homemade mayo?

Absolutely, homemade mayo works great in this recipe.

What if I don’t have pickle relish?

You can chop up pickles finely and mix with a little vinegar and sugar to mimic relish.

How long will the salad last in the fridge?

Up to 3 days if stored properly in an airtight container.

Is it okay to use regular mustard instead of yellow mustard?

Yes, but yellow mustard provides a milder, tangier flavor preferred in this salad.

Can I omit the paprika?

You can omit it, but paprika adds a smoky color and flavor that complements the dish.

Conclusion

Paprika Deviled Egg Potato Salad is a deliciously creamy, tangy, and smoky side that elevates your typical potato salad. Easy to make and packed with flavor, it’s a perfect addition to any meal, especially during warmer months or at gatherings where you want to impress with a classic dish that has a tasty twist.

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