Deviled Egg Potato Salad
Deviled Egg Potato Salad is a delightful mash-up of creamy potato salad and the zesty flavors of deviled eggs. This refreshing salad features tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery, and a rich, tangy dressing that will elevate your summer gatherings. Perfect for picnics or barbecues, this dish is sure to impress your guests and keep them coming back for seconds!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup diced celery
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the Potatoes: Wash, peel, and cube the Yukon Gold potatoes. Place in a pot of water, bring to a boil, reduce heat, and cook until tender (about 10-15 minutes). Drain and cool.
- Prepare Hard-Boiled Eggs: In a saucepan, cover eggs with cold water. Bring to a boil, cook for 9 minutes, then transfer to ice water for easy peeling.
- Mix the Creamy Base: In a bowl, combine mayonnaise, Dijon mustard, salt, pepper, and paprika; mix until smooth.
- Combine Ingredients: Cube cooled potatoes and add to the bowl with chopped eggs and diced celery. Gently fold all ingredients together.
- Taste Test: Adjust seasoning if necessary.
- Chill & Serve: Transfer to an airtight container or serving bowl. Refrigerate for at least an hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 160mg