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Deviled Egg Potato Salad

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Deviled Egg Potato Salad is a creamy, tangy blend of two classic favorites—potato salad and deviled eggs. With tender potatoes, chopped hard-boiled eggs, and a zesty mustard-mayo dressing, it’s the perfect side dish for picnics, BBQs, and potlucks.

Ingredients

  • 2 lbs Yukon gold or red potatoes, cut into bite-sized chunks
  • 6 hard-boiled eggs, peeled and chopped
  • 3/4 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar or white vinegar
  • 2 tbsp sweet or dill pickle relish
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion or green onion, finely chopped
  • Salt and black pepper to taste
  • 1/2 tsp paprika (for garnish)

Instructions

  1. Wash and cut potatoes into bite-sized chunks. Peel if desired.
  2. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and let cool.
  3. In a large bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, vinegar, and relish until smooth.
  4. Add cooled potatoes, chopped hard-boiled eggs, celery, and onion to the dressing. Gently mix until everything is well coated.
  5. Season with salt and black pepper to taste.
  6. Cover and refrigerate for at least 1 hour before serving.
  7. Before serving, sprinkle with paprika for garnish and flavor.

Notes

Substitute Greek yogurt or sour cream for a lighter dressing.Add chopped fresh herbs like dill, parsley, or chives for freshness.Stir in diced pickles or capers for extra tang.For a spicy version, add a dash of hot sauce or pinch of cayenne pepper.Tastes even better when made a day ahead.

Nutrition

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