Deviled Egg Potato Salad
A creamy and comforting potato salad combined with the rich flavors of deviled eggs, perfect for summer gatherings and potlucks.
Ingredients
Main Ingredients
- 6 large large eggs Use the freshest eggs for best flavor.
- 2 pounds potatoes, peeled and cubed Make sure to peel and cube for even cooking.
- 1/2 cup mayonnaise Can substitute with Greek yogurt to reduce calories.
- 1 tablespoon Dijon mustard Feel free to experiment with different types of mustard.
- 1 tablespoon apple cider vinegar Adjust the amount according to your taste preferences.
- 1/4 cup red onion, finely chopped Substitute with yellow onion or green onions if needed.
- 1/4 cup celery, finely chopped Adds crunch and flavor.
Seasoning
- Salt and pepper to taste Always adjust seasoning to your liking.
- Paprika for garnish Makes a beautiful finishing touch.
Instructions
Preparation
- Boil the potatoes in a large pot until tender, about 15 minutes. Drain and let cool.
- Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, then let them sit covered for 10-12 minutes before cooling in ice water.
- Peel and chop the eggs.
Mixing
- In a large bowl, combine the mayonnaise, mustard, vinegar, red onion, celery, salt, and pepper.
- Add the cooled potatoes and chopped eggs to the bowl, mixing gently until well coated.
- Chill in the refrigerator for at least 30 minutes.
- Serve garnished with paprika.
Notes
For best results, let the salad chill in the refrigerator before serving. Use fresh vegetables for a nutritious boost and consider adding ingredients like bacon, avocado, or cheese for varied flavors.