Deviled Egg Potato Salad
This ultimate creamy side dish bridges the gap between classic deviled eggs and hearty potato salad. By combining jammy, hard-boiled egg yolks with velvety mayonnaise, zesty yellow mustard, and tender Yukon Gold potatoes, this salad offers a sophisticated texture and punchy flavor profile. Perfectly suited for picnics and family gatherings, this dish is guaranteed to be a crowd-pleaser that elevates the humble potato to new culinary heights.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 8 servings 1x
- Category: dinner
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 lbs Yukon Gold Potatoes
8 Large Eggs
1 cup Mayonnaise
2 tbsp Yellow Mustard
1/4 cup Sweet Relish, drained
2 ribs Celery, finely diced
1 tsp Smoked Paprika
Instructions
Boil potatoes in salted water until fork-tender and allow them to cool completely.
Boil eggs for 10 minutes until hard-boiled, then peel and separate the yolks from the whites.
Chop the cooled potato and egg white segments into uniform bite-sized pieces.
Mash the boiled yolks in a large bowl until smooth.
Whisk the mayonnaise, yellow mustard, and drained sweet relish into the mashed yolks to create the dressing.
Fold in the diced potatoes, chopped egg whites, and celery until well coated.
Garnish with a generous sprinkle of smoked paprika before serving.
Notes
Ensure the potatoes are completely cool before mixing to keep the dressing creamy rather than oily. For extra crunch, add a finely diced red onion. Store in the refrigerator for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 185mg
Find it online: https://itisrecipes.com/deviled-egg-potato-salad/