Magic Summer Sauce Makes Devil Eggs Chicken Potato Mac Salad
Get ready to elevate your picnic or potluck spread with the irresistibly creamy and flavor-packed "Magic Summer Sauce Makes Devil Eggs Chicken Potato Mac Salad." This all-in-one dish combines tender elbow macaroni, fluffy russet potatoes, juicy chicken breast, and classic deviled egg flavors, all tied together with a velvety "magic summer sauce" made from mashed egg yolks, mayonnaise, Dijon mustard, and a hint of honey for a touch of sweetness. Crunchy celery and green onions add a refreshing bite, while paprika and garlic powder deliver a perfect smoky-savory punch. This chilled salad is not just a side dish—it's a showstopper that balances hearty textures with bold, tangy flavors. Whether you're hosting a summer cookout or need a crowd-pleasing potluck recipe, this salad is sure to be the star of the table.
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Ingredients
- 1 cup Elbow macaroni
- 2 medium Russet potatoes
- 1 large (boneless, skinless) Chicken breast
- 4 large Eggs
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 stalks (sliced thin) Green onions
- 2 stalks (diced) Celery
- 2 tablespoons (chopped) Fresh parsley
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions, about 8 minutes, then drain and set aside to cool.
Step 2
In another pot, boil the potatoes (whole, unpeeled) in salted water for about 15-20 minutes, or until fork-tender. Drain, let them cool slightly, peel off the skins, and dice into 1-inch cubes.
Step 3
While the potatoes cook, season the chicken breast with a pinch of salt and pepper. Heat a skillet over medium heat with a drizzle of oil, and cook the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest before dicing into bite-sized pieces.
Step 4
Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat, let the eggs cool in an ice water bath, peel them, then slice in half and scoop out the yolks into a bowl.
Step 5
Prepare the magic summer sauce by mashing the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, honey, paprika, garlic powder, 1 teaspoon of salt, and black pepper. Mix until smooth and creamy.
Step 6
In a large mixing bowl, combine the cooked macaroni, diced potatoes, cooked chicken, egg whites (chopped), celery, green onions, and parsley.
Step 7
Pour the magic summer sauce over the salad ingredients and gently toss to ensure everything is evenly coated. Adjust seasoning with additional salt and pepper if needed.
Step 8
Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Serve chilled, garnished with an extra sprinkle of paprika and parsley, if desired.
Nutrition Facts
| Serving size | (1165.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3078.6 |
| Total Fat 205.2g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 1108.3mg | 0% |
| Sodium 5636.6mg | 0% |
| Total Carbohydrate 214.8g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 15.5g | |
| Protein 93.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 242.1mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 2955.3mg | 0% |
Source of Calories