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Deviled Egg Potato Salad

Deviled Egg Potato Salad
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Deviled Egg Potato Salad is a delightful fusion of classic potato salad and the rich flavors of deviled eggs. This creamy side dish is perfect for any occasion, from festive gatherings to casual summer barbecues. With its blend of creamy mayonnaise, tangy mustard, and sweet pickle relish, this salad stands out on any table, captivating the taste buds of family and friends alike. Easy to prepare with simple ingredients, it can be customized with your favorite herbs or spices to suit everyone’s palate. Plus, it’s great for leftovers—enjoy the deliciousness for days after making it!

Ingredients

Scale
  • 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

Instructions

  1. Boil the peeled and cubed potatoes in a large pot until tender, about 15 minutes. In a separate pot, boil the eggs for about 12 minutes. Cool both.
  2. In a mixing bowl, combine cooled potatoes, diced celery, red onion, green onions, mayonnaise, mustards, pickle relish, salt, pepper, and paprika. Mix gently until well-coated.
  3. Chop eight hard-boiled eggs and fold them into the mixture; reserve two halved eggs for garnish.
  4. Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with halved eggs and fresh dill.

Nutrition

Keywords: Use fresh ingredients for optimal flavor. Allow the salad to chill longer for enhanced taste. Feel free to add bacon bits or fresh herbs for extra flair.

Find it online: https://yumeasyrecipes.com/deviled-egg-potato-salad/