Deviled Egg Potato Salad
A creamy and tangy potato salad that combines the flavors of deviled eggs and hearty potatoes, perfect for summer gatherings or weeknight meals.
Ingredients
Main Ingredients
- 6 large potatoes, peeled and diced Use your favorite potatoes, such as Yukon Gold.
- 6 large hard-boiled eggs, peeled and chopped Eggs can be boiled in advance to save time.
- 1 cup mayonnaise Can substitute with plain Greek yogurt for a lighter option.
- 2 tablespoons Dijon mustard Regular mustard can be used if Dijon is unavailable.
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green onions, chopped Can substitute with diced pickles or roasted red peppers.
- 1/4 cup celery, diced
Instructions
Preparation
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, chopped hard-boiled eggs, green onions, and celery to the bowl.
- Gently mix until everything is well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Serve in a large bowl for family style or in individual containers for grab-and-go meals. Can be stored in the fridge for 3-5 days in an airtight container. Reheat in the microwave or oven for best results.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 3gSodium: 350mgFiber: 3gSugar: 2g
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