Description
This Deviled Egg Potato Salad is a delightful twist on a classic dish, combining the flavors of deviled eggs with creamy potatoes for a satisfying and flavorful salad.
Ingredients
Units
Scale
Potato Salad:
- 8 medium Yukon Gold potatoes, about 2 lb
Deviled Egg Mixture:
- 7 hard-boiled eggs
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tbsp pickle juice
- 1/2 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
- 4 green onions, finely chopped
Garnish:
- 1/8 tsp paprika, for sprinkling
Instructions
- Cook 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 chop whites. Mash yolks in a bowl.
- Mix Dressing: Add mayonnaise, Dijon mustard, pickle juice, salt, and pepper to the yolks. Mix until smooth.
- Combine Ingredients: In a large bowl, mix potatoes, egg whites, and green onions. Add yolk mixture and combine. Sprinkle with paprika.
- Chill and Serve: Refrigerate until ready to serve. Enjoy!
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
