Kristi's Deviled Egg Potato Salad

Elevate your summer gatherings with Kristi's Deviled Egg Potato Salad, a creamy and flavorful twist on classic potato salad that combines the rich, tangy essence of deviled eggs with tender russet potatoes. This crowd-pleasing side dish blends velvety mashed egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish for a dressing that’s irresistibly zesty and smooth. Diced celery, green onions, and parsley add a fresh crunch and burst of color, while a sprinkle of paprika offers a smoky finishing touch. Perfectly chilled and seasoned to perfection, this hearty yet refreshing salad is ideal for barbecues, picnics, or any occasion where comfort food meets sophistication. Serve it as a side dish or make it the star of your buffet table—either way, you’ll keep everyone coming back for seconds!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 6 pieces Large eggs
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Sweet pickle relish
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 pieces Celery stalks, finely diced
• 3 stalks Green onions, thinly sliced
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Wash and peel the russet potatoes. Cut them into evenly-sized chunks, about 1-inch pieces, to ensure even cooking.

Step 2

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.

Step 3

Reduce the heat and simmer the potatoes for 12-15 minutes, or until fork-tender. Drain the potatoes and set them aside to cool.

Step 4

While the potatoes are cooking, place the eggs in a separate pot and cover them with water. Bring the water to a boil, then reduce the heat to a low simmer and cook the eggs for 10 minutes.

Step 5

After 10 minutes, transfer the eggs to a bowl of ice water to chill for 5 minutes. Once cooled, peel the eggs and slice them in half.

Step 6

Separate the egg yolks from the whites. Chop the egg whites into small pieces and set them aside. Place the yolks in a small bowl.

Step 7

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

Step 8

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

Step 9

Pour the egg yolk dressing over the potato mixture and gently toss to coat, being careful not to mash the potatoes.

Step 10

Taste and adjust seasoning with additional salt or pepper if needed. Cover and refrigerate for at least 1 hour to let the flavors meld together.

Step 11

Before serving, sprinkle a pinch of paprika on top for garnish and serve chilled or at room temperature.

Nutrition Facts

Serving size	(2119.0g)

Amount per serving	% Daily Value*
Calories	3337.3

Total Fat 209.8g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat g
Cholesterol 1351.3mg	0%
Sodium 4777.3mg	0%
Total Carbohydrate 304.9g	0%
Dietary Fiber 26.9g	0%
Total Sugars 26.7g
Protein 70.3g	0%

Vitamin D 240IU	0%
Calcium 545.2mg	0%
Iron 20.8mg	0%
Potassium 7540.2mg	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: 55.7%

Protein: 8.3%

Carbs: 36.0%