Description
Deviled Egg Potato Salad is a delightful fusion of creamy textures and zesty flavors, making it the star of any gathering. This easy-to-make dish combines perfectly boiled Yukon Gold potatoes with hard-boiled eggs, a tangy creamy dressing, and crunchy green onions. Ideal for picnics or barbecues, this salad not only pleases the palate but also evokes cherished summer memories. Impress your guests with this vibrant, flavorful recipe that’s sure to have everyone asking for seconds!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 4 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup sweet or dill relish
- 3 green onions, finely chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and let cool before chopping.
- Boil eggs in cold water; once boiling, cover and remove from heat. Let sit for 12 minutes; cool under cold running water before peeling.
- In a mixing bowl, combine mayonnaise, Dijon mustard, relish, salt, and pepper until smooth.
- Gently fold in cooled potatoes and chopped eggs into the creamy mixture without mashing.
- Add chopped green onions for freshness and mix gently.
- Cover and refrigerate for at least 1 hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg