Description
Deviled Egg Potato Salad is the ultimate comfort food that combines creamy potatoes and tangy eggs in a deliciously nostalgic dish. Perfect for summer BBQs, family picnics, or cozy nights in, this crowd-pleaser will transport you to happy memories with each bite. Easy to prepare and visually appealing, it’s an ideal side dish or stand-alone meal that everyone will love.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, diced
- 6 large eggs
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup sweet pickle relish
- 3 green onions, finely sliced
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water for 10-15 minutes until fork-tender. Drain and let cool.
- Meanwhile, hard-boil the eggs by covering them with cold water in a small pot. Bring to a boil, cover, remove from heat, and let sit for 12 minutes before cooling in ice water.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper until smooth.
- Chop the cooled eggs and add them along with the drained potatoes to the dressing mixture. Gently fold until combined.
- Mix in finely chopped green onions and refrigerate for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg