Description
A creamy and flavorful potato salad combined with the richness of deviled eggs, perfect for picnics and gatherings.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup finely diced onions
- 1/4 cup celery, diced
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Bring a large pot of salted water to a boil. Peel and dice the potatoes into roughly 1-inch cubes. If you don’t have pre-cooked eggs, place eggs in a small pot, cover with cold water, bring to a boil, then simmer for 10–12 minutes. Cool eggs in an ice bath and peel.
- Add the diced potatoes to the boiling water. Cook until a fork slides in easily but the pieces still hold shape, about 12–15 minutes. Drain well and let the potatoes cool slightly.
- In a large bowl, whisk together mayonnaise and mustard until smooth. Add the cooled potatoes, chopped hard-boiled eggs, diced onions, and celery. Gently fold everything together.
- Season with salt and pepper to taste. Cover the bowl and refrigerate for at least 1 hour. Before serving, gently stir and sprinkle paprika on top.
Notes
- For a more tangy flavor, use Dijon mustard.
- Feel free to add more vegetables such as bell peppers or pickles if desired.
- This salad can be made a day in advance for best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 180mg