Deviled Egg Potato Salad

This deviled egg potato salad is a winning combination of two classics. It's creamy, flavorful, and easy to make ahead of time — perfect if you're on a tight schedule!

Course Salad

Cuisine American

Keyword Deviled Egg Potato Salad, Deviled Egg Potato Salad Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 258kcal

Author Natalya Drozhzhin

Ingredients

8 medium Yukon Gold potatoes about 2 lb
7 eggs hard-boiled
4 green onions finely chopped
3/4 cup mayonnaise
1 tbsp dijon mustard
1/2 tbsp pickle juice
1/2 tsp salt adjust to preference
1/2 tsp ground black pepper adjust to preference
1/8 tsp paprika for sprinkling

US Units - Metric

Instructions

Peel and chop the potatoes into 1/2 inch cubes. Place them in a large pot and cover with water. Bring the water to a boil and cook until the potatoes are fork tender, about 15 minutes. Drain the water and allow the potatoes to cool.
Cut the hard-boiled eggs in half, remove the yolks, and roughly chop the whites. Mash the egg yolks in a medium bowl.
Add the mayonnaise, Dijon mustard, pickle juice, salt, and black pepper to the bowl with the yolks. Mix until everything is smooth and well combined.
Place the cooked potatoes, chopped egg whites, and green onions in a large bowl. Add the yolk mixture and mix until everything is incorporated. Sprinkle the potato salad with paprika and fresh herbs if desired, then refrigerate it until ready to serve!

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