Deviled Egg Potato Salad with Adobo (Low Sodium, Big Flavor)
If you love deviled eggs and you love potato salad, why choose? This recipe combines the two into one creamy, tangy side dish that disappears first at every cookout, potluck, and holiday table.
The secret ingredient is Lauri Lee’s Ultra Low Sodium Adobo Seasoning. It’s a blend of spices, onion, garlic, and chili powder that adds deep, savory flavor (and a little warmth) to the creamy egg yolk dressing, with only 1mg of sodium per serving. It takes the place of the paprika you’d normally find in deviled eggs, so you get that classic flavor with a bit more personality.
Watch how it all comes together, then scroll down for the full recipe.
Why This Potato Salad Works
It’s built like a deviled egg. Instead of tossing potatoes in a plain mayo dressing, you mash the egg yolks with mayonnaise, mustard, and pickle relish, just like you would for deviled eggs. The result is a richer, creamier dressing that coats every piece of potato.
The eggs come out perfect. This recipe uses the 10-5-10 method for hard-boiled eggs: boil for 10 minutes, rest in the hot water for 5, then ice bath for 10. You get fully set yolks that mash smoothly, and the shells peel off easily.
Every bite has texture. Celery adds crunch, black olives add a savory pop, and chopped egg whites keep things hearty.
Deviled Egg Potato Salad Seasoned with Lauri Lee’s Ultra Low Sodium Adobo Seasoning Blend
Ingredients
- 10 Eggs
- 6 Russet Potatoes Peeled and cubed
- 1 Cup Mayonnaise
- 1/4 Cup Yellow Mustard
- 1/2 Cup Dill Pickle Relish
- 2 stalks celery diced small
- 1 small can low sodium sliced black olives optional
- 2 Tsp Lauri Lee's Ultra Low Sodium Adobo Seasoning divided
- 1/2 tsp celery seed optional
- 1 tsp pickle juice can use more if desired.
- Ground Black Pepper to taste
- 1 Tbsp Worcestershire Sauce Optional
- 1 bunch green onions diced Optional
Instructions
- Eggs (10-5-10): Bring a large pot of water to a rolling boil. Gently lower the eggs in with a spoon. When the water returns to a boil, set a timer for 10 minutes. Turn off the heat and let the eggs sit in the hot water for 5 minutes. Drain, then cover the eggs with ice and cold water for 10 minutes. Peel.
- Boil the cubed potatoes for 15-20 minutes until tender. Drain and rinse under cold water until cool.
- Halve the eggs and scoop the yolks into a large bowl. Coarsely chop the whites. Coarsely chop up the egg whites and set aside.
- Mash the yolks with a fork. Mix in the mayo, mustard, relish, salt, pepper, celery seed, and 1 tsp Lauri Lee's Ultra Low Sodium Adobo until combined.
- Mash the egg yolks with a fork and add mayonnaise, mustard, relish and pickle juice, Worchestershire sauce, pepper and 1 1/2 tsp Lauri Lee's Adobo Seasoning Blend and mix until combined.
- Fold in the chopped egg whites, potatoes, celery, olives, and green onions if using.
- Sprinkle remainder of Lauri Lee's Ultra Low Sodium Seasoning blend on top for garnish, cover and refrigerate until serving.
Video
Tips for the Best Potato Salad
- Cool the potatoes completely. Rinsing them under cold water stops the cooking and keeps warm potatoes from making the dressing runny.
- Don’t overcook them. Tender is the goal, not mushy. Test one with a fork around the 15-minute mark.
- Mash the yolks well. Getting them smooth before adding the mayo gives you a creamy dressing without lumps.
- Taste before chilling. Add pepper or a splash more pickle relish to suit your crowd.
- Save time. Start the potatoes while the eggs rest or sit in their ice bath, so both are ready at once.
Make Ahead and Storage
This salad is even better after a few hours in the fridge, which gives the flavors time to come together. Since it’s mayonnaise-based, keep it cold. Store leftovers covered in the refrigerator, and don’t leave it sitting out at a summer picnic longer than necessary. Set the bowl over a larger bowl of ice for outdoor gatherings.
What to Serve It With
This potato salad is a natural partner for anything off the grill: burgers, ribs, chicken, or hot dogs. It’s also a great fit for potlucks, holiday buffets, and game-day spreads.
Low Sodium Doesn’t Mean Low Flavor
Lauri Lee’s seasoning blends are made to prove you don’t need a lot of salt to make food taste great. A single teaspoon of Adobo brings savory depth to a big bowl of potato salad without the sodium load of typical seasoning blends.
Ready to try it? Pick up a bottle of Lauri Lee’s Ultra Low Sodium Adobo at store.laurilees.com, and browse more recipes at laurilees.com/recipes.