Deviled Egg Potato Salad Recipe
This deviled egg potato salad combines two classic recipes into one delicious, tasty side salad, making it ideal for potlucks and barbecues.
Serving8 servings
Ingredients
- 10 eggs
- 6 Russet potatoes, (peeled and cubed)
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- salt and pepper, to taste
- 2 celery stalks, diced
- 1 bunch green onions, diced
- ½ teaspoon paprika
Instructions
- Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
- Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
- Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
- Coarsely chop the egg whites and set aside.
- Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
- Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
- Sprinkle paprika on top for garnish, cover and refrigerate until serving.
Notes
The hardest and most time consuming part is boiling the potatoes and making the hard boiled eggs. You can see how make hard boiled eggs in our Instant Pot here.
Nutrition
Calories: 297 kcal · Carbohydrates: 38 g · Protein: 11 g · Fat: 12 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 209 mg · Sodium: 508 mg · Potassium: 773 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 539 IU · Vitamin C: 10 mg · Calcium: 60 mg · Iron: 3 mg