Deviled Egg Potato Salad
Robin Donovan
This Deviled Egg Potato Salad brings together the best of two classics—potato salad and deviled eggs—in one dish. It's not just another side; it's a creamy, tangy, and savory mix that holds its own on any table. Perfect for rounding out your menu, this salad will definitely stand out.
Ingredients
- 5 pounds russet potatoes scrubbed, peeled, and diced in 1 to 2 inch pieces
- 9 eggs
- Seasoning salt and pepper to taste
- 2 stalks celery finely chopped
- ¼ cup sliced green onion
- 1 ¼ cups mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- Paprika for garnish
Instructions
- Place the potatoes and eggs in a stockpot and fill with water to cover by about 1 inch. Add salt to the water according to your preference.
- Over medium-high heat, bring the water to a boil. Reduce heat to medium and boil for 10 to 12 minutes, until the potatoes are fork tender.
- Transfer the eggs to an ice water bath.
- Drain the potatoes in a colander and sprinkle the salt and pepper over them. Allow the potatoes to cool for about10 minutes before transferring them to a mixing bowl.
- Peel the eggs and chop them. Add the eggs to the potatoes along with the celery, green onion, mayonnaise, mustard, and vinegar and stir gently to combine.
- Transfer to a serving bowl, sprinkle paprika over the top.
- Serve warm or, even better, chill it in the refrigerator for an hour or two before serving.
Nutrition
Calories: 358kcalCarbohydrates: 35gProtein: 9gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 133mgSodium: 233mgPotassium: 850mgFiber: 3gSugar: 2gVitamin A: 221IUVitamin C: 11mgCalcium: 48mgIron: 2mg
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