Deviled Egg Potato Salad
This Deviled Egg Potato Salad is a classic southern dish. This recipe combines chunks of potato, diced hard boiled eggs and a tangy and creamy dressing. It's perfect all year long but especially for a summer BBQ side dish.
Servings: 10 servings
Ingredients
- 12 Eggs Hard boiled
- 3 lb Potatoes
- 1 tsp Salt
- 3 tbsp Mustard
- 1 1/2 cup Mayonnaise
- 4 tbsp Sweet Relish
- 1 tsp Paprika
- Salt and Pepper to taste
Instructions
- Peel and dice potatoes into approximately 1/2" cubes.
- In a large pot, cover in water adding 1 tsp salt.
- Bring to a boil and simmer for 8-12 minutes. A fork should pierce but still have a little resistance.
- Rinse in cold water to stop cooking and then drain and set aside.
- Cut hard boiled eggs in half, placing yolks in a medium bowl.
- Chop egg whites into pieces. Repeat for all eggs. Set chopped egg whites aside,
- Mash yolks until fully broken up.
- Add mayonnaise, mustard and relish. Stir until well combined. Set aside.
- In a large bowl, place potatoes and egg whites. Stir to combine.
- Add yolk mixture to bowl and stir until blended.
- Add salt, pepper and paprika.
- Refrigerate until ready to serve.
Notes
- Use Yukon Gold potatoes for best results.
- Be careful to not over boil the potatoes. You want them just fork tender. If you over cook the potatoes you will have a salad that resembles "mashed" and, that will not be a great salad.
- Make the potato salad ahead of time so you can serve it chilled.
Nutrition
Calories: 419kcal | Carbohydrates: 27g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 211mg | Sodium: 627mg | Potassium: 662mg | Fiber: 3g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 2mg