Deviled Egg Potato Salad
Deviled Egg Potato Salad is a barbecue classic made with simple ingredients. Combining two favorite sides into one delicious dish.
Servings: 8
Equipment
- large pot for boiling
- large serving bowl
Ingredients
- 4 lbs russet potatoes
- 10-12 hard boiled eggs
- 1½ cup mayonnaise *see notes
- ¼ cup dijon mustard
- 3 Tbsp apple cider vinegar
- 2-3 Tbsp dill relish
- 3 stalks celery, chopped
- ½ shallot, thinly sliced
- 2 cloves garlic, minced
- ½ tsp red pepper flakes *optional
- 1 tsp salt *more to taste
- 1 tsp black pepper *more to taste
- 1 tsp paprika *more for garnish
- ¼ cup green onions, chopped for garnish
Instructions
- Peel and cut potatoes into small 1 inch cubes. In a large pot, boil potatoes with enough water and a heavy pinch of salt to cover and boil potatoes just until tender, about 15 minutes or until they are tender enough to pierce with a fork - try not to over cook them!
- Drain when done, and place in a bowl to chill in the refrigerator. Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs. Add mayo, mustard, seasonings and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture. Chop the egg whites and the celery. Add them in with the diced potatoes and egg yolk mix. Gently fold, taste as you go and add more salt pepper as needed. Chill at least 30 minutes before serving. Garnish with paprika and chopped onions. If you use crispy bacon, add crumble to the top of the salad before serving.
Notes
*Make it healthier and use plain greek yogurt if desired.
*Add crispy bacon for an even better potato salad!
*Taste as you go! You may want some extra mayo or salt in your salad.
*Don't overcook the potatoes, we want them to keep some texture.
Store leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1 cup | Calories: 576kcal | Carbohydrates: 44g | Protein: 14g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 251mg | Sodium: 788mg | Potassium: 1109mg | Fiber: 4g | Sugar: 3g | Vitamin A: 523IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg