Deviled Egg Potato Salad
A creamy and flavorful potato salad combined with the richness of deviled eggs, perfect for picnics and gatherings.
Equipment
- Large pot
- Bowl
Ingredients
Potato Salad
- 2 pounds potatoes, peeled and diced
- 6 hard-boiled eggs, chopped
- ½ cup mayonnaise
- 1 tablespoon mustard Dijon for a tangy flavor, if desired
- ¼ cup finely diced onions
- ¼ cup celery, diced
- Salt to taste
- Pepper to taste
- Paprika for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Peel and dice the potatoes into roughly 1-inch cubes. If you don’t have pre-cooked eggs, place eggs in a small pot, cover with cold water, bring to a boil, then simmer for 10–12 minutes. Cool eggs in an ice bath and peel.
- Add the diced potatoes to the boiling water. Cook until a fork slides in easily but the pieces still hold shape, about 12–15 minutes. Drain well and let the potatoes cool slightly.
- In a large bowl, whisk together mayonnaise and mustard until smooth. Add the cooled potatoes, chopped hard-boiled eggs, diced onions, and celery. Gently fold everything together.
- Season with salt and pepper to taste. Cover the bowl and refrigerate for at least 1 hour. Before serving, gently stir and sprinkle paprika on top.
Notes
Feel free to add more vegetables such as bell peppers or pickles if desired. This salad can be made a day in advance for best flavor.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 24gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 180mgSodium: 400mgFiber: 3gSugar: 2g
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