A flavor-packed recipe for Spicy Deviled Egg Potato Salad made with celery, red onion and capers in a creamy Southwestern mustard, mayo and chipotle sauce.
Most deviled egg potato salads are classic Southern comfort food, creamy, mild, and nostalgic. This one takes that same idea and heads west. I swapped out the sweet, straightforward dressing for something smokier and more complex: chipotle peppers in adobo, capers, apple cider vinegar, and a hit of turmeric that gives the dressing that unmistakable golden deviled egg yolk color. The result is a potato salad that tastes like a deviled egg… but with a Southwestern kick that makes it genuinely hard to stop eating.
I’ve brought this to enough summer potlucks and backyard cookouts to know it always gets asked about. The capers are the secret weapon – people can’t quite place them but they add a briny depth that balances the richness of the mayo perfectly.
Ingredients
- 2 lb Yukon Gold fingerling potatoes quartered
- 6 hard boiled eggs smashed by hand into bits, or roughly chopped
- 1 cup chopped celery
- ⅓ cup chopped red onion
- 3 Tbsp capers in their liquid
- 3 Tbsp sweet pickle relish
- 3 Tbsp yellow mustard
- 1 to 2 Tbsp minced chipotle peppers in adobo sauce
- ⅔ to 1 cup mayonnaise such as Duke’s or Hellmann’s
- 3 Tbsp apple cider vinegar
- ½ tsp ground turmeric
- 1 tsp dried dill
- 1 teaspoon Lawry’s Seasoned Salt
- 1 tsp sugar
- 1 tsp coarse sea salt
- Pepper to taste
Instructions
- Boil the potatoes in water with ¼ tsp of salt added until they are fork tender, about 15 minutes. Drain and let cool.
- Mix remaining ingredients in a large mixing bowl and add the potatoes.
- Transfer into another bowl so that the sauce that has accumulated on the bottom of the mixing bowl is now on top. Cover and refrigerate 2 hours to let the flavors meld.
