Deviled Egg Potato Salad
Creamy potato salad with a deviled egg dressing, three mustards, and sweet pickle relish, topped with halved eggs and paprika.
Equipment
- Large pot
- Large mixing bowl
- Sheet pan
Ingredients
Main Ingredients
- 10 large eggs hard boiled
- 2 large hard boiled eggs halved, for garnish
- 2 lb russet potatoes peeled and cut into 3/4 inch cubes
- 3 celery stalks diced
- ½ medium red onion finely diced
- ⅓ cup sliced green onions
- 1 ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp yellow mustard
- 1 tsp stone ground mustard
- ½ cup sweet pickle relish lightly drained
- ½ tsp salt plus black pepper to taste
- ½ tsp paprika for garnish
- 1 tbsp fresh dill for garnish
Instructions
Cooking
- Boil the eggs. Bring 12 eggs to a boil, cover off the heat for 12 to 15 minutes, then chill in ice water and peel.
- Cook the potatoes. Boil cubes in salted water 10 to 15 minutes until fork tender, then drain and cool 15 minutes.
- Make the dressing. Mash 10 egg yolks with mayonnaise, mustards, relish, salt, and pepper. Chop the whites.
- Combine. Fold in the potatoes, whites, celery, red onion, and green onions.
- Chill. Refrigerate at least 2 hours, then garnish with halved eggs, paprika, and dill.
Notes
Substitutions: Use Yukon Gold potatoes for a firmer bite, or swap half the mayonnaise for Greek yogurt.
Tips: Cool the potatoes before mixing and taste after chilling before adding more salt.
Storage: Refrigerate 3 to 4 days. Do not freeze.