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Deviled Egg Potato Salad

Deviled Egg Potato Salad

Adalynn Ward
When you are in the mood for a creamy, fulfilling, and rich meal, try this blend of boiled eggs and tasty potato salad, to make a deviled egg potato salad.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Salad, Side Dish
Servings 4 people

Ingredients

For Salad

  • 10 boiled eggs
  • 2 lb. Russet potatoes
  • ½ red onion diced
  • cup green onion diced
  • 2 celery stalks chopped

For Dressing

  • cup mayonnaise
  • 1 tsp coarse-ground mustard
  • 1 tsp plain mustard
  • 1 tsp Dijon mustard
  • ½ cup sweet pickle relish
  • Salt and pepper up to taste

Garnish

  • 2 hard-boiled eggs
  • ½ tsp paprika
  • Fresh dill Sliced

How to Make?

  • Place the eggs in a large saucepan and pour an ample amount of water. Place on medium-high heat and allow to boil for 7 to 8 minutes.
  • Drain the hot water and let it cool. Peel and set aside.
  • Place the potatoes in another pan and cover with water.
  • Allow boiling for 25 to 30 minutes or until tender but not overcooked.
  • Drain and rinse with cold water. Set aside.
  • Cut the boiled eggs in half and remove the yolks.
  • Put all the yolks in a salad bowl and mix in all the ingredients of the dressing.
  • Mash the yolks well with the ingredients so that a creamy mixture is formed.
  • Chop the egg whites and transfer them to the mixture.
  • Add potatoes, celery, and onions. Give all the ingredients a good mix until well incorporated.
  • Sprinkle paprika on top and refrigerate before serving.
  • Place halved hard-boiled eggs on top of the salad and garnish with dill just before serving.

Nutrition

Serving: 1bowlCalories: 362kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 5gCholesterol: 200mgSodium: 340mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 280IUVitamin C: 17mgCalcium: 75mgIron: 6mg
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