Description
Deviled Egg Potato Salad Recipe
Ingredients
For the Salad:
2 pounds (900g) baby gold potatoes, halved or quartered
6 hard-boiled eggs, sliced (reserve a few slices for garnish)
1/2 cup celery, finely chopped
1/4 cup green onions, sliced (plus more for garnish)
For the Dressing:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1 teaspoon paprika (plus more for garnish)
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Instructions
Cook the Potatoes:
Place the potatoes in a large pot and cover with water.
Add a pinch of salt and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until fork-tender.
Drain and let cool to room temperature.
Prepare the Dressing:
In a medium bowl, whisk together mayonnaise, Dijon mustard, white vinegar, paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:
In a large mixing bowl, combine the cooled potatoes, chopped celery, green onions, and sliced eggs.
Pour the dressing over the potato mixture and gently toss until evenly coated.
Garnish and Serve:
Transfer the salad to a serving bowl. Top with reserved egg slices, a sprinkle of paprika, and additional green onions for garnish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
This Deviled Egg Potato Salad combines the creamy richness of deviled eggs with tender potatoes for a crowd-pleasing side dish! Perfect for potlucks or family gatherings.
