Deviled Egg Potato Salad: How to Get That Creamy Flavor Just Right
Need an easy party side? Deviled Egg Potato Salad combines deviled eggs and potatoes into one rich, flavorful dish. Learn the simple recipe!
Ingredients
- potatoes
- eggs – hard-boiled.
- mayonnaise
- yellow mustard
- sweet pickle relish
- apple cider vinegar
- chopped celery
- finely diced red onion
- Salt & black pepper
- Paprika
Instructions
Step 1: Boil the Potatoes
- Peel, cube, and drop the potatoes into salted water. Boil them until tender but not mushy about 10–12 minutes.
Step 2: Boil the Eggs
- Place eggs in cold water, bring to a gentle boil, then let them cook for 9–10 minutes.
Step 3: Make the Dressing
- In a bowl, mix mayo, mustard, relish, vinegar, salt, and pepper.
Step 4: Combine the Base
- Add the cooled potatoes, chopped celery, and onion to a large bowl. Pour the dressing over them. Gently fold. Not stir fold.
Step 5: Deviled Egg Style
- Slice the eggs in half. Scoop out yolks into a small bowl and mash them with a fork until smooth. Mix with a bit of the dressing, then stir them back into the salad.
Step 6: Chill & Garnish
- Refrigerate for at least an hour. Before serving, sprinkle paprika on top, maybe a few chives or bacon
Notes
Nutritional Information
- Calories: 320
- Protein: 8 g
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 360 mg