Southern Deviled Egg Potato Salad is a delightful twist on two beloved classics. Combining the creamy goodness of deviled eggs with the hearty texture of potato salad, this dish brings a taste of comfort and nostalgia to any gathering. It’s a staple at family barbecues and potlucks, where it never fails to be the first dish to disappear. This recipe is perfect for anyone looking to add a touch of Southern charm to their meal, with a balance of flavors that will have everyone asking for seconds.
This dish pairs beautifully with grilled meats like barbecue ribs or chicken, making it an ideal side for outdoor gatherings. For a lighter meal, serve it alongside a fresh green salad or some steamed vegetables. If you’re hosting a picnic, this potato salad is a wonderful addition to a spread that includes sandwiches and fresh fruit.
Southern Deviled Egg Potato Salad
Servings: 8
Ingredients
2 pounds red-skinned potatoes, cut into chunks
6 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and pepper to taste
1/2 cup red onion, thinly sliced
2 green onions, chopped
Paprika for garnish
Directions
Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.
While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let eggs sit in hot water for 10-12 minutes. Drain and cool under cold running water. Peel and chop the eggs.
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