Deviled Egg Potato Salad

Creamy, tangy, and loaded with flavor, this Deviled Egg Potato Salad is the perfect fusion of two classic favorites: deviled eggs and traditional potato salad. Tender russet potatoes are combined with diced egg whites, crunchy celery, and fresh green onions, all brought together by a luxuriously smooth dressing made from mashed egg yolks, Dijon mustard, mayonnaise, and a hint of sweet pickle relish. Paprika and celery seeds add a savory depth, while apple cider vinegar provides just the right amount of tang. This easy-to-make side dish is ideal for summer barbecues, picnics, or potlucks, and it tastes even better after a stint in the fridge to let the flavors meld. Garnish with a sprinkle of paprika for a visually stunning, crowd-pleasing dish that will quickly become a new family favorite.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 lbs Russet potatoes
• 6 Large eggs
• 1 cup Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 1 tbsp Sweet pickle relish
• 1 tsp Paprika
• 0.5 tsp Celery seeds
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 Celery stalks
• 3 Green onions
• 2 tbsp Fresh parsley

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.

Step 2

Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle boil and cook the potatoes for 12-15 minutes, or until they are tender but not mushy. Drain and set aside to cool.

Step 3

While the potatoes are cooking, place the eggs in a medium saucepan and cover with water. Bring to a boil over high heat, then remove from heat and cover. Let the eggs sit in the hot water for 10 minutes.

Step 4

Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs, then cut each in half. Carefully spoon out the yolks and place them in a mixing bowl. Set the egg whites aside.

Step 5

Mash the egg yolks with a fork and add mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, paprika, celery seeds, salt, and black pepper. Mix until smooth and creamy.

Step 6

Dice the egg whites and add them to the yolk mixture. Stir to combine.

Step 7

Dice the celery stalks and slice the green onions. Chop the fresh parsley finely.

Step 8

In a large mixing bowl, combine the cooled potatoes, diced egg whites, celery, green onions, and parsley.

Step 9

Pour the egg yolk mixture over the potato mixture and gently stir until all ingredients are evenly coated.

Step 10

Taste and adjust seasoning with more salt and pepper if needed.

Step 11

Refrigerate at least 1 hour before serving to develop the flavors further.

Step 12

Sprinkle with additional paprika before serving, if desired.

Nutrition Facts

Serving size	(1650.2g)

Amount per serving	% Daily Value*
Calories	3149.6

Total Fat 209.5g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat g
Cholesterol 1351.3mg	0%
Sodium 4373.9mg	0%
Total Carbohydrate 264.6g	0%
Dietary Fiber 20.0g	0%
Total Sugars 16.4g
Protein 64.6g	0%

Vitamin D 240IU	0%
Calcium 417.0mg	0%
Iron 19.1mg	0%
Potassium 5999.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 8.1%

Carbs: 33.1%