Deviled Egg Potato Salad
A delightful twist combining the flavors of deviled eggs with hearty potatoes, perfect for picnics and gatherings.
Ingredients
For the salad
- 10 eggs Hard-boiled
- 2 lbs russet potatoes (peeled and cubed)
- 3 stalks celery (diced)
- ½ medium red onion (finely diced)
- ⅓ cup green onions (diced)
- 1 ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- ½ cup sweet pickle relish
- Salt and pepper (to taste)
- ½ teaspoon paprika
- 2 hard-boiled eggs halved for garnish
- Fresh dill (diced) for garnish
Instructions
Preparation
- Place the eggs in a pot and cover them with water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 12-15 minutes. Once done, cool and peel the eggs.
- In a large pot, boil the cubed potatoes in salted water until they are fork-tender, about 10-15 minutes. Drain and let them cool.
Mixing the Salad
- In a large bowl, mash the boiled eggs and mix in the mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper.
- Gently fold in the cooled potatoes, diced celery, red onion, and green onions. Mix everything until well combined.
- Sprinkle with paprika and garnish with the halved hard-boiled eggs and fresh dill.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Letting the salad sit in the refrigerator for a few hours or overnight allows flavors to meld. Consider adding diced bacon or other herbs for variation.