Angel Egg Potato Salad
This angel egg potato salad is a creamy, deviled egg-inspired potato salad made with tender potatoes, chopped egg whites, and a tangy mustard-relish dressing enriched with mashed egg yolks. The flavor mirrors classic deviled eggs, with smoky paprika, crisp celery, red onion, and fresh chives adding brightness and texture in every bite. Make it ahead, and chill to let the flavors deepen.
Tasty Team
Total Time
3 hr 10 min
3 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
50 minutes
50 min
Total Time
3 hr 10 min
3 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
50 minutes
50 min
Ingredients
for 8 servings
- 3 lb Red Gold potatoes, unpeeled and cut into 1-inch cubes
- 8 large eggs
- 1 cup mayonnaise
- ⅓ cup sweet relish
- 3 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika, plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ½ cup finely chopped red onion
- 3 celery stalks, finely chopped
- 3 tablespoons thinly sliced fresh chives, plus more for garnish
Nutrition Info
- Calories 427
- Fat 26g
- Carbs 37g
- Fiber 3g
- Sugar 4g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Place the potatoes in a large pot, and add cold salted water to cover them. Bring to a boil over medium-high heat. Boil, stirring occasionally, for 12–15 minutes, until just fork-tender (do not overcook, or they will fall apart). Drain the potatoes, and spread them out on a baking sheet. Let cool completely, about 15 minutes.
- Meanwhile, place the eggs in a medium pot, and add cold water to cover them. Bring to a boil over medium-high heat. Cover the pot, and remove it from heat. Let the eggs stand in the covered pot for 10 minutes. Uncover, and transfer the eggs to a bowl filled with ice water. Let them cool completely, about 5 minutes.
- Peel the cooled eggs. Cut 2 of the eggs in half lengthwise; place in an airtight container, and place in the refrigerator until ready to serve. Cut the remaining 6 eggs in half lengthwise; scoop the yolks into a large bowl, and set the whites aside. Mash the yolks with a fork. Add the mayonnaise, relish, mustard, vinegar, smoked paprika, garlic powder, salt, and pepper; whisk until smooth and creamy. Season with additional salt and pepper to taste.
- Roughly chop the reserved egg whites from the 6 halved eggs. Add the chopped egg whites, cooled potatoes, onion, celery, and chives to the dressing. Gently fold everything together until well coated. Season with additional salt and pepper to taste. Cover and refrigerate for at least 2 hours or up to 12 hours for the flavors to develop.
- Transfer the egg salad to a serving bowl or platter. Arrange the reserved halved eggs on top. Garnish generously with additional smoked paprika and chives. Serve cold.
- Enjoy!
- Hate losing that perfect recipe? Save and organize recipes easily on the Tasty app. Download now.
