Deviled Egg Potato Salad
Deviled Egg Potato Salad combines two classic favorites into one rich and tasty side dish that is perfect for Easter, summer potlucks and all-year-round celebrations!
Servings 8 servings as a side dish
- 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
- 1 ¼ 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
- 1/2 teaspoon paprika
- 2 hard-boiled eggs halved
- Fresh dill diced
Boil the Eggs:
Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling place the lid on top of the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water.
Once the eggs have cooled, peel and set aside.
Boil the Potatoes:
Place cubed potatoes into another large pot and cover with water. Place over medium-high heat and bring to a boil. Boil for 15-20 minutes, or until tender. Make sure you don't overcook the potatoes.
Drain and immediately rinse in cold water, set aside.
Make the Salad:
Cut the eggs in half, and remove the yolks and place them in a medium bowl.
To the same bowl add mayo, all the mustards relish, salt, and pepper. Mash the yolks into the mixture and stir until fully combined.
Coarsely chop the egg whites and add them to a large bowl.
Add cooked potatoes, diced celery, red onion, and green onions. Add the yolk dressing and mix until incorporated.
Sprinkle with paprika on top, cover and refrigerate until serving.
Garnish with halved hard-boiled eggs and fresh diced dill with serving.
Calories: 457kcal | Carbohydrates: 29g | Protein: 12g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 266mg | Sodium: 494mg | Potassium: 642mg | Fiber: 2g | Sugar: 7g | Vitamin A: 742IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg