Deviled Egg Potato Salad
Elevate your classic potato salad with the bold, tangy flavors of deviled eggs in this irresistible Deviled Egg Potato Salad recipe. Combining hearty Russet potatoes with creamy mashed egg yolks, Dijon mustard, apple cider vinegar, and sweet pickle relish, this dish offers a perfectly balanced blend of smoky paprika, crisp celery, and fresh parsley. The diced egg whites add a delightful texture, while the celery seeds and green onions bring subtle bursts of flavor. Served chilled, it’s a crowd-pleasing side dish that’s perfect for backyard barbecues, holiday gatherings, or weeknight dinners. Ready in under an hour, this recipe transforms simple ingredients into a creamy, zesty masterpiece.
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 6 Large eggs
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tbsp Sweet pickle relish
- 1 tsp Paprika
- 0.5 tsp Celery seeds
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Celery stalks
- 3 Green onions
- 2 tbsp Fresh parsley
Instructions
Peel and dice the potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle boil and cook the potatoes for 12-15 minutes, or until they are tender but not mushy. Drain and set aside to cool.
While the potatoes are cooking, place the eggs in a medium saucepan and cover with water. Bring to a boil over high heat, then remove from heat and cover. Let the eggs sit in the hot water for 10 minutes.
Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs, then cut each in half. Carefully spoon out the yolks and place them in a mixing bowl. Set the egg whites aside.
Mash the egg yolks with a fork and add mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, paprika, celery seeds, salt, and black pepper. Mix until smooth and creamy.
Dice the egg whites and add them to the yolk mixture. Stir to combine.
Dice the celery stalks and slice the green onions. Chop the fresh parsley finely.
In a large mixing bowl, combine the cooled potatoes, diced egg whites, celery, green onions, and parsley.
Pour the egg yolk mixture over the potato mixture and gently stir until all ingredients are evenly coated.
Taste and adjust seasoning with more salt and pepper if needed.
Refrigerate at least 1 hour before serving to develop the flavors further.
Sprinkle with additional paprika before serving, if desired.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1351 mg | 450% | |
| Sodium | 4374 mg | 190% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 16.4 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 417 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 6000 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
