Deviled Egg Potato Salad
A creamy and tangy potato salad that combines the best aspects of classic potato salad with the flavors of deviled eggs, perfect for potlucks and weeknight dinners.
Ingredients
Main Ingredients
- 5 large large potatoes, peeled and diced Yukon Golds for creaminess or russets for fluffier bites
- 4 large large eggs, hard-boiled and chopped
- 1/2 cup mayonnaise Substitute half with plain Greek yogurt for a lighter version
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion Soak in cold water for 5 minutes if strong in flavor
- 1/4 cup diced pickles Bread-and-butter or dill both work
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
Cooking Potatoes
- In a large pot, boil the diced potatoes in salted water until tender but not mushy.
- Drain and let cool.
Preparing Dressing
- In a bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and seasoning. Mix well.
Combining Ingredients
- Add the cooled potatoes, hard-boiled eggs, red onion, and pickles to the mayonnaise mixture.
- Gently fold everything until well combined.
Final Touches
- Adjust seasoning with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with chopped chives or parsley before serving.
Notes
Potatoes and eggs keep well in the fridge; reconsidering storage can help maintain texture. Serve cold or at room temperature, and for extra brightness, add lemon zest before chilling.