Description
Elevate your next gathering with this delightful Deviled Egg Potato Salad Recipe, combining the rich flavors of deviled eggs and classic potato salad into a creamy side dish that’s sure to impress. Perfect for potlucks, barbecues, and family gatherings, this easy-to-make salad features a tangy dressing made with mayonnaise, mustard, and sweet pickle relish, complemented by tender potatoes and hard-boiled eggs. Not only is it a crowd-pleaser, but it’s also kid-friendly and can be prepared in advance for stress-free entertaining. Make your gatherings unforgettable with this flavorful twist on two beloved dishes!
Ingredients
Scale
- 10 eggs
- 6 Russet potatoes (peeled and cubed)
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- 2 celery stalks (diced)
- 1 bunch green onions (diced)
- Salt and pepper to taste
- ½ teaspoon paprika
Instructions
- Prepare the eggs: Place eggs in a large pot, cover with water, bring to a boil, then remove from heat and let sit covered for 15 minutes. Cool in cold water before peeling.
- Cook the potatoes: Boil cubed potatoes in salted water for 15–20 minutes until tender. Drain and cool under cold water.
- Prepare egg yolks: Halve boiled eggs, separate yolks from whites; chop the whites and set aside.
- Mix ingredients: Mash egg yolks in a bowl; add mayonnaise, mustard, relish, salt, and pepper. Fold in chopped egg whites, cooked potatoes, celery, and green onions until well combined.
- Chill & serve: Garnish with paprika. Cover and refrigerate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 210mg