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  • Writer's pictureThe Crooked Ladle

RED POTATO DEVILED EGG SALAD - Can an American Classic Get Any Better? Yes!

RED POTATO DEVILED EGG SALAD - The American standard cold potato salad becomes even better with a just a couple significant twists.

Red Potato Deviled Egg Salad

Serves: 6 to 8

Prep Time: 1 hour

Cook Time: 30 minutes, included in above one hour prep time

Suggested Tools:

· Medium size serving bowl

· 2 Quart pot with lid

· Colander

· Chopping block

· Chopping knife

· Dinner fork

· Stir spoon

· Rubber spatula


· 2 pounds red potatoes, cleaned

· 8 hard-boiled eggs (one is for garnish)

· 3 green onions, finely chopped, including most of greens

Note: Before you begin chopping the onion, first slice each one lengthwise and then begin chopping.

· ½ cup crushed sweet or dill pickles

· 1 ½ cup mayonnaise (to be mixed in at varying times per below)

· 2 tablespoons Dijon mustard

· 1 teaspoon salt

· 1 teaspoon pepper

How to hard-boil eggs:

Fill appropriately sized pot with cold water to cover the eggs by at least one inch. Gently add the eggs with tongs and sprinkle one teaspoon of salt into the water. Bring the water to a boil and then turn off heat, cover and let it sit for 13 minutes. After exactly 13 minutes, remove the eggs from the pot and place them in an ice-water bath and let them cool for five minutes. Carefully crack the egg shells under the faucet of a slight stream of warm water.

Tip: When selecting the potatoes, try to select medium to larger size all about the same size so that they cook through at about the same time. You can use other types of potatoes, but I like the finer tasting red ones and the red skins that appear in the salad. Any thin skin potato would likely work well.


1. Cut potatoes in half and place in large pot (6 quart works) of cold water with a lid and turn on high heat. Bring water to a boil and then reduce heat to medium/low heat. Cook for about 25 minutes or until a fork can be easily inserted into a potato.

2. Drain potatoes in a large colander. Allow to cool completely before the next steps.

3. While the potatoes are still in the colander, roughly chop the potatoes. Avoid cutting potatoes into cubes. I find cubed potatoes look too commercial and conventional.

4. In the serving bowl, add only one cup of the mayonnaise, then add the mustard, pickles, onions, salt and pepper. Mix well.

5. Add the potatoes to the above mixture and mix slightly.

6. Then add seven roughly chopped eggs and mix all ingredients well. You want to be sure that each bite will have a taste of each ingredient.

7. Let the potato salad rest in the refrigerator for at least an hour.

8. Add the balance of the mayonnaise and mix well. Smooth the top of the salad.

9. Garnish – For a quick garnish, slice the one remaining hard-boiled egg in half lengthwise and arrange yolk upside wide ends back to back. Sprinkle remaining chopped green onion slices in the center of the bowl as shown in photo. To kick it up, instead of a sliced egg on top, make one deviled egg (2 half slices) and place on top of potato salad.

The Crooked Ladle

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