Deviled Egg Potato Salad
A delicious twist on classic potato salad, combining the creamy, tangy flavors of deviled eggs with hearty potatoes for a perfect side dish.
Ingredients
Potatoes and Egg Base
- 2 pounds Yukon gold or red potatoes
- 6 large eggs hard-boiled
Dressing
- 1 cup mayonnaise Greek yogurt or avocado can substitute
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
Add-ins
- 2 green onions sliced thinly
- 1 tablespoon fresh dill or 1 teaspoon of dried dill
- Paprika for garnishing
Instructions
Preparation
- Wash and peel the potatoes, then cut them into cubes.
- Place them in a large pot of salted water and bring it to a boil. Cook until fork-tender (about 15-20 minutes). Drain and set aside to cool.
Cooking Eggs
- Bring another pot of water to a gentle boil. Carefully add the eggs and boil for 10-12 minutes for hard-boiled perfection.
- Transfer the eggs to an ice bath to stop cooking.
Making the Dressing
- In a bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, celery salt, and black pepper. Whisk until smooth and creamy.
Combining Ingredients
- Peel the cooled eggs and chop them into bite-sized pieces.
- In a large mixing bowl, combine the cooled potatoes, dressing, chopped eggs, green onions, and dill. Stir gently to coat everything without mashing the potatoes.
Chilling and Serving
- Refrigerate your Deviled Egg Potato Salad for at least 30 minutes before serving.
- Before serving, sprinkle with paprika for an added touch of color and flavor.
Notes
For healthier alternatives, replace half of the mayonnaise with Greek yogurt or use sweet potatoes or cauliflower. Serve on leafy greens or alongside grilled meats.