Deviled Egg Potato Salad
Indulge in the delightful fusion of flavors with this Deviled Egg Potato Salad Recipe, where creamy potatoes meet the rich taste of deviled eggs. Each bite brings a comforting wave of nostalgia, making it a perfect dish for summer picnics, family gatherings, or casual weeknight dinners. The combination of tender potatoes, savory egg yolks, and zesty mustard creates a refreshing, satisfying salad that everyone will love. With its vibrant colors and textures, this dish not only pleases the palate but also becomes the star of any table. Easy to prepare and sure to impress, it’s time to make this recipe a staple in your culinary repertoire.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 10 large eggs
- 6 Russet potatoes (peeled and cubed)
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- Salt and pepper to taste
- 2 celery stalks (diced)
- 1 bunch green onions (diced)
- ½ teaspoon paprika
Instructions
- Boil eggs by placing them in a pot covered with water. Bring to a boil, cover tightly, and remove from heat. Let sit for 15 minutes before transferring to an ice bath.
- Cook the cubed potatoes in boiling salted water for about 15–20 minutes until fork-tender. Drain and cool.
- Carefully scoop out egg yolks into a bowl and mash until smooth. Mix in mayonnaise, mustard, relish, salt, and pepper until well blended.
- Fold in chopped egg whites, cooled potatoes, diced celery, and green onions gently until combined.
- Transfer the salad to a serving dish and chill for at least one hour before serving. Garnish with paprika.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 186mg
Find it online: https://raniacooks.com/deviled-egg-potato-salad-recipe/