Deviled Potato Salad
Elevate your classic cookout spread with this irresistibly creamy Deviled Potato Salad, a bold fusion of two picnic favorites: potato salad and deviled eggs. Featuring tender russet potatoes, perfectly boiled eggs, and a tangy dressing enriched with mayonnaise, yellow mustard, and sweet pickle relish, this dish packs just the right balance of creamy and zesty flavors. Fresh bites of celery and green onion add crunch, while a hint of paprika brings smoky depth. This crowd-pleasing recipe is easy to prepare, taking just under an hour, and tastes even better after chilling, giving the flavors time to meld. Perfect as a side dish for barbecues, potlucks, or family dinners, this hearty potato salad ensures you'll have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 4 large eggs
- 0.5 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon white vinegar
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions
- 2 stalks celery
Instructions
Peel and dice the russet potatoes into 1-inch chunks.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.
While the potatoes cook, place the eggs in a medium saucepan and cover with water. Bring to a boil, cover, and turn off the heat. Let the eggs sit for 12 minutes, then transfer to a bowl of ice water to cool. Peel and chop the eggs into small pieces.
In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, paprika, salt, and black pepper. Whisk until smooth.
Finely chop the green onions and celery. Add them to the mixing bowl with the dressing.
Gently fold the cooked and cooled potatoes, as well as the chopped eggs, into the dressing. Mix until everything is evenly coated.
Taste and adjust seasoning if needed, adding more salt, pepper, or paprika as desired.
Transfer the potato salad to a serving bowl, cover, and refrigerate for at least 1 hour to let the flavors meld.
Before serving, optionally garnish with a sprinkle of paprika and additional sliced green onions for color.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 22.3 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 350 mg | 27% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 7253 mg | 154% | |
*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.
