Description
This Deviled Egg Potato Salad combines the flavors of classic deviled eggs with creamy potatoes, crunchy celery, and tangy onions for a delightful side dish that’s perfect for picnics, potlucks, or any gathering.
Ingredients
Units
Scale
Salad:
- 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
Dressing:
- 1 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- 1/2 cup sweet pickle relish
- Salt and pepper to taste
Garnish:
- 1/2 teaspoon paprika
- 2 hard-boiled eggs, halved
- Fresh dill, diced
Instructions
- Boil the Eggs: Gently place the eggs in a large pot, cover with water, bring to a boil, then let stand for 15 minutes in hot water. Transfer to ice water, peel, and set aside.
- Boil the Potatoes: Boil cubed potatoes until tender, then rinse in cold water and set aside.
- Make the Salad: Mix yolks with mayonnaise, mustards, relish, salt, and pepper. Add egg whites, potatoes, celery, onions, and dressing. Mix well.
- Chill and Serve: Sprinkle with paprika, refrigerate, and garnish with halved eggs and dill before serving.
Notes
- You can adjust the amount of mustard and relish to suit your taste preferences.
- For a tangier flavor, add a splash of vinegar to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 195mg
