Deviled Egg Potato Salad
Deviled Egg Potato Salad is a delightful twist on the classic potato salad, combining the creamy richness of traditional potato salad with the zesty flavors of deviled eggs. This dish is perfect for any occasion, from summer picnics to family gatherings. With its comforting taste and easy preparation, it’s sure to be a crowd-pleaser at your next event. The creamy dressing, packed with mustard and pickle relish, elevates this hearty salad while fresh vegetables provide a satisfying crunch. Make it ahead for even better flavor!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 10 eggs
- 2 lbs russet potatoes (peeled and cubed)
- 3 stalks celery (diced)
- 1/2 red onion (finely diced)
- 1/3 cup green onions (diced)
- 1 ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1/2 cup sweet pickle relish
- Salt and pepper (to taste)
Instructions
- Boil the eggs in cold water; once boiling, cover and let sit off heat for 12-15 minutes.
- Cook the cubed potatoes in boiling water until fork-tender (15-20 minutes).
- Dice celery, red onion, and green onions.
- Mix mayonnaise, mustards, pickle relish, salt, pepper, and paprika in a bowl.
- Once cooled, chop eggs and combine everything gently in a large bowl.
- Chill for at least an hour before serving; garnish with halved eggs and fresh dill.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 230mg
Find it online: https://besthotrecipes.com/deviled-egg-potato-salad/