Description
Deviled Egg Potato Salad is a creamy, tangy dish that beautifully merges classic potato salad flavors with the zesty essence of deviled eggs. Featuring tender Yukon Gold potatoes, hard-boiled eggs, crunchy dill pickles, and a hint of Dijon mustard, this vibrant salad will elevate any picnic, potluck, or family gathering. Each mouthful is a nostalgic reminder of home-cooked meals, making it a delightful addition to your table.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 4 large eggs
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- ½ cup dill pickles, chopped
- 2 green onions, chopped
- Paprika for garnishing
Instructions
- Boil the Potatoes: Peel (if desired) and chop potatoes into bite-sized pieces. Boil in salted water for 15-20 minutes until fork-tender. Drain and cool.
- Hard-Boil the Eggs: Place eggs in cold water and bring to a boil. Cover and let sit off heat for 12 minutes. Transfer to an ice bath to cool.
- Prepare the Dressing: In a bowl, combine mayonnaise, Dijon mustard, salt, and pepper; whisk until smooth.
- Mix Ingredients: Chop cooled eggs and fold into the dressing with potatoes, dill pickles, green onions, and paprika.
- Chill: Cover and refrigerate for at least one hour before serving.
- Serve: Garnish with extra paprika and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg