Description
A delightful twist on classic potato salad, combining the flavors of deviled eggs with creamy potatoes and tangy dressing.
Ingredients
Scale
- 4–5 medium Yukon Gold potatoes, diced
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup pickle relish
- 1/2 cup celery, diced
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Wash and dice the potatoes into bite-sized chunks. Boil in salted water for 10-12 minutes until fork-tender.
- Boil the eggs in cold water. Bring to a boil, then cover and let sit for 10-12 minutes. Cool in an ice bath.
- Mix mayonnaise, Dijon mustard, and pickle relish in a bowl. Season with salt and pepper.
- Drain potatoes, then fold in celery and dill into a mixing bowl.
- Peel and chop the eggs, mash with some dressing, and fold back into the potato salad.
- Adjust seasoning as necessary and chill for at least an hour before serving.
- Garnish with paprika and serve.
Notes
Letting the salad chill enhances the flavors. Great for picnics or potlucks!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 186mg
Keywords: potato salad, deviled eggs, picnic recipe, classic recipe, comfort food