Description
A creamy, flavorful twist on traditional potato salad that blends the heartiness of potatoes with the classic taste of deviled eggs, perfect for gatherings and picnics.
Ingredients
Scale
- 10 eggs
- 2 lbs russet potatoes, peeled and cubed
- 3 stalks celery, diced
- 1/2 red onion, finely diced
- 1/3 cup green onions, diced
- 1 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- 1/2 cup sweet pickle relish
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 2 hard-boiled eggs, halved
- Fresh dill, diced
Instructions
- Boil the eggs for 15 minutes, then cool and peel them.
- Boil cubed potatoes in cold water for about 8-10 minutes until tender, then drain and let cool.
- Separate egg yolks and mash them with mayonnaise, mustards, relish, salt, and pepper until smooth.
- Chop the egg whites and combine them with potatoes, celery, and onions in a large mixing bowl.
- Gently fold in the yolk dressing until all ingredients are well-coated and combined.
- Chill the salad for at least 30 minutes before serving. Garnish with paprika, halved eggs, and fresh dill for a beautiful presentation.
Notes
Allow the salad to chill amplifies the flavors as they meld together. For a lighter version, consider swapping part of the mayonnaise for Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 350mg