Deviled Egg Potato Salad

This dish is the second part of a dish created for the subreddit, /r/52weeksofcooking, where the theme was “picnic food”. My significant other and I found out that we had different ideas of what was considered “picnic food”. My thought process was anything that could be easily carried outside, required minimal preparation, and easier to clean up. Her idea was something else that was wrong. That being said, this fit my idea perfectly because I was able to make it, wrap it up, put it in a bag or basket, and then walked to the cemetery across the street. Now about the potato salad… when I first made this, I felt like it needed something but eating it the next day, it tasted really good.

Ever since I was a kid, I have preferred Miracle Whip to Mayo but you can definitely sub for Mayo.

A** Blood ( a homemade hot chili powder that I make but you can use any kind you like or none at all!

Different types of mustard can be used as well.

  • Servings: 8-serving
  • Difficulty: easy
  • Print


  • Course: side dish
  • Cooking Time: 45 mins


6 Eggs
3 1/2 lb Yukon Gold Potatoes
to taste Kosher Salt  
1 Cup Miracle Whip
3 Tablespoons Hot Sweet Mustard
3 Celery Ribs
6 Green Onions
1/3 Cup Fresh Flat-Leaf Parsley , chopped
to taste Fresh Ground Black Pepper
to taste A** Blood
Smoked Paprika , for garnish


  1. Prepare the hard boiled eggs; place the 6 Eggs in a pot with Kosher Salt and enough water to cover by about an inch. Bring to a boil over high heat.
  2. Let boil for about 1 minute (if using electric, turn off the heat and use the residual heat). Remove from heat, cover, and let sit for about 12 minutes.
  3. Remove the Eggs with a slotted spoon, place in a small bowl, and run cold water over the eggs to stop cooking and cool while you prepare the rest of the ingredients.
  4. Peel and cut the Potatoes into bite sized pieces (about 1 inch).
  5. Place the potatoes in a pot, add Kosher Salt, and cover with cold water.
  6. Bring the water to a boil over high heat, reduce heat, and simmer until tender (about 5 – 10 minutes). Drain.
  7. While the Potatoes are cooling, combine the Miracle Whip and Mustard in a large bowl.
  8. Peel and chop the Hard Boiled Eggs, add to the bowl. Chop the Celery, Green Onions, and Parsley, add to the bowl. Add the Potatoes to the bowl.
  9. Season with Kosher Salt, Fresh Ground Black Pepper, and A** Blood.
  10. Cool and garnish with Paprika.


2 thoughts on “Deviled Egg Potato Salad”

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