Description
Creamy Deviled Egg Potato Salad combining tender potatoes and rich deviled egg dressing.
Ingredients
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 1/4 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
2 hard-boiled eggs halved
Fresh dill diced
Instructions
1. Boil eggs and let stand covered 15 minutes, then cool and peel.
2. Boil cubed potatoes 8-10 minutes until tender, drain and cool.
3. Separate egg yolks and mash with mayonnaise, mustards, relish, salt and pepper.
4. Chop egg whites and combine with potatoes, celery and onions.
5. Fold in yolk dressing and mix gently.
6. Chill, garnish with paprika, halved eggs and dill before serving.
Notes
Do not overcook potatoes.
Chill at least 1 hour before serving.
Best enjoyed within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185