Deviled Egg Potato Salad
This deviled egg potato salad is more than just a side dish—it’s a perfect blend of creamy, tangy, and savory flavors that elevate any meal. Whether served at a summer cookout, holiday dinner, or picnic, this dish is sure to be a crowd favorite.
Ingredients
- 4 large russet or Yukon gold potatoes peeled and diced
- 6 hard-boiled eggs peeled and chopped
- 1/4 cup red onion finely diced
- 1/4 cup celery finely chopped
- 1/4 cup dill pickles or relish
- 1 tablespoon fresh parsley chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard or yellow mustard for a milder taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar optional
- 1/2 teaspoon paprika plus extra for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until fork-tender.
- Drain and let them cool slightly.
- While the potatoes are boiling, place the eggs in a saucepan and cover with water.
- Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Transfer to an ice bath, let them cool, then peel and chop.
- In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth and well combined.
- In a large mixing bowl, combine the cooked potatoes, chopped eggs, red onion, celery, and pickles.
- Pour the dressing over the mixture and gently toss until everything is well coated.
- Cover and refrigerate for at least one hour to allow the flavors to meld.
- Before serving, sprinkle with extra paprika and fresh parsley for garnish.
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