Creamy Deviled Egg Potato Salad Recipe
This Creamy Deviled Egg Potato Salad combines the best of both worlds, offering a comforting and flavorful side dish perfect for any occasion. It's a delightful twist on classic potato salad with a deviled egg flair!
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes (peeled and cut into chunks)
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper (to taste)
Additional Ingredients
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill (optional)
Garnish
- Paprika (for garnish)
- Chopped chives or parsley (for garnish)
Instructions
- Boil potatoes until tender, then drain and cool.
- Boil eggs, cool in ice water, and peel.
- Separate egg yolks and mash them.
- Mix mashed yolks with mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, salt, and pepper.
- Chop egg whites and combine with potatoes, celery, red onion, and dill (optional).
- Pour dressing over potato mixture and gently stir.
- Adjust seasoning with salt and pepper.
- Garnish with paprika and chives or parsley.
- Chill for at least 1 hour before serving.
Notes
For a tangier flavor, add a bit more apple cider vinegar or a dash of hot sauce to the dressing.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Sodium: 250mg