Description
Deviled Egg Potato Salad is a creamy and tangy side dish made with tender potatoes, chopped eggs, mustard, and paprika.
Ingredients
Scale
2 pounds Yukon Gold potatoes, diced
4 hard-boiled eggs, chopped
3/4 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1/2 cup celery, chopped
1/4 cup red onion, diced
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon chives (optional)
Instructions
1. Boil diced potatoes 12-15 minutes until fork-tender.
2. Drain and cool slightly.
3. Whisk mayonnaise, mustard, vinegar, salt, pepper, and paprika.
4. Combine potatoes with eggs, celery, and onion.
5. Stir in dressing gently.
6. Chill at least 1 hour and garnish before serving.
Notes
Store up to 4 days refrigerated.
Add pickle relish if desired.
Do not overmix.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 120mg
