Description
A creamy and delicious twist on traditional potato salad, enhanced with the rich flavor of deviled eggs.
Ingredients
Scale
- 10 eggs
- 2 lbs russet potatoes, peeled and cubed
- 3 stalks celery, diced
- 1/2 red onion, finely diced
- 1/3 cup green onions, diced
- 1 ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- 1/2 cup sweet pickle relish
- Salt and pepper to taste
- 1/2 teaspoon paprika (for garnish)
- 2 hard-boiled eggs, halved (for garnish)
- Fresh dill, diced (for garnish)
Instructions
- Gently place the eggs in a large pot and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 15 minutes.
- Transfer eggs to a bowl of ice-cold water to cool; then peel and set aside.
- Place the cubed potatoes into another pot, cover with water, and boil for 8-10 minutes until tender.
- Drain and immediately rinse potatoes in cold water, then set aside.
- Cut the hard-boiled eggs in half, remove yolks, and place yolks in a medium bowl.
- Add mayonnaise, all mustards, relish, salt, and pepper to the yolks and mash until combined.
- Coarsely chop the egg whites and add to a large bowl with potatoes, celery, red onion, and green onions.
- Add the yolk dressing and mix until well combined.
- Sprinkle with paprika, cover, and refrigerate until serving.
- Garnish with halved hard-boiled eggs and fresh dill before serving.
Notes
- For best flavor, let the potato salad chill in the refrigerator for at least an hour before serving.
- You can customize the salad by adding other vegetables like bell peppers or pickles.
- Adjust the seasonings to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 190mg