Deviled Egg Potato Salad
Deviled egg potato salad is a delicious fusion of creamy deviled eggs and hearty potato salad, perfect for potlucks and gatherings.
Equipment
- Large Pot
- Mixing Bowl
- Cutting Board
- Knife
Ingredients
Core Ingredients
- 2 pounds Potatoes Russet or Yukon Gold, peeled and diced.
- 6 large Eggs Hard-boiled and chopped.
- 1.5 cups Mayonnaise Adjust to taste.
- 0.25 cup Mustard Yellow or Dijon, adjust to taste.
Additional Ingredients
- 0.5 cup Pickles or Relish Sweet or dill, chopped.
- 1 teaspoon Salt To taste.
- 1 teaspoon Black Pepper To taste.
- 1 teaspoon Paprika For garnish.
- 0.5 cup Celery Chopped, optional.
Instructions
- Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- Hard-boil the eggs by placing them in cold water, bringing to a boil, then letting sit covered for 10-12 minutes. Transfer to an ice bath, cool, peel, and chop.
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, mayonnaise, mustard, pickles or relish, salt, and pepper. Gently fold to combine.
- Chill the salad in the refrigerator for at least an hour before serving to allow flavors to meld.
- Before serving, garnish with paprika and fresh herbs if desired.
Notes
Feel free to customize with additional vegetables or spices to suit your taste.