Creamy Deviled Egg Potato Salad
Deviled Egg Potato Salad is creamy, tangy, and loaded with eggs, mustard, relish, and paprika for the perfect summer side dish.
Servings 8
Calories 354kcal
Ingredients
- 2 ½ lbs Yukon Gold potatoes peeled and cut into bite-sized chunks
- 6 large eggs
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- ½ tsp paprika
- ½ tsp garlic powder
- salt and pepper to taste
- 2 green onions sliced
- 2 tbsp pickle relish
- paprika and chopped chives for garnish, optional
Instructions
- Add potatoes to a large pot and cover with cold, salted water. Bring to a boil and simmer for 10 to 12 minutes, or until fork-tender. Drain and let cool slightly.
- Place eggs in a saucepan, cover with water and a splash of white vinegar, and bring to a boil. Turn off the heat, cover, and let sit for 12 minutes. Drain, rinse with cold water, peel, and chop.
- In a large bowl, whisk together mayonnaise, yellow mustard, Dijon, vinegar, paprika, garlic powder, salt, and pepper until smooth.
- Add the warm potatoes, chopped eggs, green onions, and relish to the bowl with the dressing. Gently fold until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to let the flavors develop. Sprinkle with extra paprika and chopped chives before serving, if desired.
Notes
- Use Yukon Gold potatoes for a buttery texture or red potatoes to hold their shape better.
- If you like your deviled eggs on the sweeter side, add 1 tsp of sugar or a spoonful of sweet relish.
- This salad tastes even better the next day.
- Store leftovers covered in the refrigerator for up to 3 to 4 days.
Nutrition
Calories: 354kcal | Carbohydrates: 27g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 316mg | Potassium: 668mg | Fiber: 3g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 2mg
