DEVILED EGG POTATO SALAD WITH FRESH DILL & CHIVES
As created for the Utopihen Farms website
POTATO SALAD OR EGG SALAD? Some choices simply don’t need to be made.
Creamy, tangy, and loaded with fresh herbs, this Deviled Egg Potato Salad with Fresh Dill & Chives is a fresh take on a classic side dish. Tender Yukon Gold potatoes are tossed with a rich deviled egg mixture, crisp celery, finely diced red onion, bright dill, and fresh chives for a salad that's packed with flavor in every bite. Chopped cornichons adds a briny pop that perfectly complements the creaminess and gives this recipe an elevated vibe.
Whether you're planning a backyard barbecue, packing a picnic, or setting the table for a holiday gathering, this potato salad is guaranteed to disappear quickly. It pairs beautifully with everything from grilled burgers and barbecue chicken to steaks, seafood, and sandwiches. Even better, the flavors continue to develop as it chills, making it an ideal make-ahead side for effortless entertaining.
DEVILED EGG POTATO SALAD WITH FRESH DILL & CHIVES
Creamy, tangy, and packed with fresh herbs, this Deviled Egg Potato Salad with Fresh Dill & Chives brings together everything you love about classic potato salad and deviled eggs in one irresistible side dish. Tender Yukon Gold potatoes are tossed in a rich, flavorful dressing with chopped eggs, fresh dill, and chives for a bright, savory finish that's perfect for summer cookouts, backyard barbecues, picnics, and holiday gatherings.
Ingredients
Instructions
- Place the potatoes in a large pot and cover with cold, well-salted water. Bring to a boil, then reduce to a gentle simmer and cook until the potatoes are fork tender, about 12 - 15 minutes. Drain well and let cool slightly.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover, and let stand for 10 - 12 minutes. Transfer the eggs to an ice bath until completely cool.
- Peel the eggs. Separate the yolks from the whites. Finely chop the egg whites and set aside.
- In a small bowl, mash the egg yolks with the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, cornichon, cornichon brine, capers, kosher salt, black pepper, and paprika until smooth and creamy.
- In a large mixing bowl, combine the warm potatoes with the chopped egg whites, celery, red onion, fresh dill, and fresh chives. Gently fold in the deviled egg mixture until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish with additional fresh dill, sliced chives, and a light sprinkle of paprika.
Notes
- Yukon Gold potatoes hold their shape beautifully while remaining buttery and creamy.
- This potato salad can be made up to one day in advance and tastes even better after chilling overnight.
- For extra texture, garnish with crispy bacon or thinly sliced cornichons just before serving.
