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Deviled Egg Potato Salad

A creamy and nutritious twist on the classic potato salad, combining deviled eggs and hearty potatoes, perfect for picnics and meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 10 pieces eggs Use for hard-boiling.
  • 2 lbs russet potatoes, peeled and cubed Cut into small cubes for even cooking.
  • 3 stalks celery, diced
  • 1/2 pieces red onion, finely diced
  • 1/3 cup green onions, diced
  • 1 ΒΌ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon stone-ground mustard
  • 1/2 cup sweet pickle relish
  • to taste salt and pepper
  • 1/2 teaspoon paprika For garnish.
  • 2 pieces hard-boiled eggs, halved For garnish.
  • to taste fresh dill, diced For garnish.

Method
 

Boil the Eggs
  1. Fill a large pot with water and bring it to a boil. Gently add the eggs to the pot.
  2. Boil the eggs for about 10-12 minutes for hard-boiled eggs.
  3. Once done, cool the eggs under cold running water, then peel and set aside.
Boil the Potatoes
  1. In another large pot, add the cubed potatoes and cover them with water.
  2. Bring to a boil and cook for about 15-20 minutes or until fork-tender.
  3. Drain the potatoes and allow them to cool slightly.
Make the Salad
  1. In a mixing bowl, combine the mayonnaise, dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, pepper, and paprika. Whisk until well combined.
  2. Add the cooked potatoes, diced celery, red onion, and green onions to the bowl. Gently stir to combine.
  3. Chop the cooled hard-boiled eggs and fold them into the mixture.
  4. Finally, garnish with fresh dill and the halved hard-boiled eggs for presentation.

Notes

This salad is best stored in the refrigerator and can be kept in an airtight container for up to 3-5 days. Avoid freezing to maintain texture.