Deviled Egg Potato Salad
User Reviews
5
Deviled Egg Potato Salad
Description
Deviled Egg Potato Salad starts with peeled, cubed yellow potatoes cooked until just tender and cooled. The salad combines these potatoes with a mixture of chopped hard-boiled egg whites and minced green onions and celery for texture and freshness.
The dressing is made by whisking together mayonnaise, Dijon mustard, seasoned salt, apple cider vinegar, and black pepper, then folding in mashed egg yolks for a creamy, tangy profile reminiscent of deviled eggs. The entire mixture is tossed together, then topped with paprika for a touch of color and mild flavor.
This salad suits gatherings and potlucks, providing a filling side dish with layers of flavor and contrast in texture between soft potatoes, creamy dressing, and crisp vegetables. It's best served chilled.
The recipe recommends peeling the potatoes for a smoother texture but notes that thin-skinned varieties may be left unpeeled. Hard-boiled eggs can be cooked by boiling and then cooling them in ice water for ease of peeling. Leftovers store well for up to four days refrigerated.
Ingredients
- 2 pounds potato peeled and diced into 1-inch cubes, yellow
- 8 egg hard boiled
- 2 tablespoons onion or 2 green onions, minced, sweet
- 1 rib celery finely chopped
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard or 2 teaspoons yellow mustard
- ¼ teaspoon seasoned salt
- 1 teaspoon apple cider vinegar
- black pepper to taste
- paprika for topping
Instructions
- Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook just until fork tender.
- Drain and let the potatoes cool while you put together the rest of the salad.
- In a small bowl whisk together dressing ingredients and set aside.
- Cut 3 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining eggs.
- In a large mixing bowl combine the chopped eggs, onion, celery, and cooled potatoes.
- Pour the dressing over the potato mixture and stir to combine. Taste and season with salt and black pepper to taste.
- Sprinkle the top with paprika and serve!
Notes
- Peeling potatoes is optional for thin-skinned types like red or yellow potatoes.
- Cook hard-boiled eggs by boiling, then resting covered off heat for 15-17 minutes, followed by cooling in ice water for easy peeling.
- Optional add-ins include bacon, dill pickles, red onions, pimentos, chives, sweet pickles, or relish for varied flavors.
- Make extra hard-boiled eggs for garnish or additional servings.
- Store leftover potato salad in a covered container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451 | 23% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 202mg | 67% |
| Sodium | 438mg | 18% |
| Potassium | 733mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 30mg | 33% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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