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Deviled Egg Potato Salad

Deviled Egg Potato Salad
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Deviled Egg Potato Salad is a delightful twist on a classic dish that brings together the beloved flavors of deviled eggs and creamy potato salad. This rich and satisfying recipe features fluffy russet potatoes, hard-boiled eggs, and a zesty dressing that melds beautifully into a comforting side dish perfect for any gathering. Whether you’re hosting a picnic, family reunion, or simply enjoying a cozy evening at home, this salad will evoke warmth and nostalgia with every bite. It’s not just food; it’s an invitation to share moments filled with laughter and memories.

Ingredients

Scale
  • 10 large eggs
  • 2 lbs russet potatoes (peeled and cubed)
  • 3 stalks celery (diced)
  • 1/2 red onion (finely diced)
  • 1/3 cup green onions (diced)
  • 1 ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon stone-ground mustard
  • 1/2 cup sweet pickle relish
  • Salt and pepper (to taste)
  • 1/2 teaspoon paprika
  • Fresh dill (optional, for garnish)

Instructions

  1. Boil the eggs in a pot of water for about 10 minutes after reaching a boil. Remove from heat, cover, and let sit for another 10 minutes. Cool in cold water before peeling.
  2. Meanwhile, boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool.
  3. In a large bowl, mix together mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, pepper, and paprika to create the dressing.
  4. Fold the cooled potatoes into the dressing gently. Add diced celery, red onion, green onions, and chopped egg whites.
  5. Garnish with halved hard-boiled eggs on top and sprinkle with fresh dill if desired.
  6. Chill in the refrigerator for at least one hour before serving to allow flavors to meld.

Nutrition

Find it online: https://cookingwitheliana.com/deviled-egg-potato-salad/