Description
A twist on the classic potato salad with creamy deviled egg flavors, perfect for summer gatherings.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 6 large eggs, hard-boiled
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 cup diced celery
- 1/2 cup diced red onion
- 2 tbsp pickle juice
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Peel and chop the potatoes into bite-sized pieces. Cook in boiling salted water for 15-20 minutes until tender. Drain and cool.
- Hard-boil the eggs, then cool in an ice bath before peeling.
- Whisk together mayonnaise, mustard, pickle juice, salt, and pepper for the dressing.
- In a large mixing bowl, combine the cooled potatoes, celery, and red onion. Chop the eggs and add, reserving some for garnish.
- Pour the dressing over the potato mixture and fold gently.
- Chill in the fridge for at least an hour before serving.
- Garnish with paprika and reserved egg halves before serving.
Notes
Feel free to adjust seasoning and add your favorite herbs or spices to personalize this salad.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg
Keywords: potato salad, deviled eggs, summer side dish, easy salad, BBQ food