Description
This Deviled Egg Potato Salad combines the creamy goodness of deviled eggs with the heartiness of potato salad for a delicious twist on a classic dish.
Ingredients
Units
Scale
Potato Salad:
- 8 medium Yukon Gold potatoes, about 2 lb
Deviled Egg Mixture:
- 7 eggs, hard-boiled
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tbsp pickle juice
- 1/2 tsp salt, adjust to preference
- 1/2 tsp ground black pepper, adjust to preference
- 4 green onions, finely chopped
- 1/8 tsp paprika, for sprinkling
Instructions
- Prepare Potatoes: Peel and chop the potatoes into 1/2 inch cubes. Boil until fork-tender, about 15 minutes. Drain and cool.
- Prepare Eggs: Cut hard-boiled eggs in half, remove yolks, and roughly chop whites. Mash yolks in a bowl.
- Make Deviled Egg Mixture: To the yolks, add mayonnaise, Dijon mustard, pickle juice, salt, and pepper. Mix until smooth.
- Combine: In a large bowl, mix cooked potatoes, chopped egg whites, and green onions. Add yolk mixture and combine. Sprinkle with paprika and herbs if desired.
- Chill and Serve: Refrigerate until ready to serve.
Notes
- You can customize this salad by adding diced pickles, celery, or a dash of hot sauce for extra flavor.
- This salad is best served chilled, allowing the flavors to meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 1g
- Sodium: 481mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0.1g
- Carbohydrates: 1g
- Fiber: 0.4g
- Protein: 6g
- Cholesterol: 175mg
