Deviled Egg Potato Salad
- Prep
- 30 min
- Cook
- 30 min
- Serves
- 8
Ingredients
- 10eggs: provides protein and richness.
- 2 lbsrusset potatoes (peeled and cubed: the base of the salad, adds texture.)
- 3stalks celery (diced: adds a crunch.)
- 1/2red onion (finely diced: brings sharpness and color.)
- 1/3 cupgreen onions (diced: offers a mild onion flavor.)
- 1 ¼ cupmayonnaise: creates creaminess.
- 1 tablespoonDijon mustard: for a tangy depth.
- 1 teaspoonyellow mustard: adds a vibrant tang.
- 1 teaspoonstone-ground mustard: gives an earthy flavor.
- 1/2 cupsweet pickle relish: introduces sweetness and texture.
- —Salt and pepper: for seasoning.
Instructions
- 1
Boil the eggs: Place eggs in a large pot, cover with water, and bring to a boil over medium-high heat. Once boiling, cover with a lid, remove from heat, and let stand in hot water for 15 minutes. Then, transfer eggs to ice-cold water.
- 2
Boil the potatoes: Add cubed potatoes to a separate pot, cover with water, and bring to a boil. Cook for 15-20 minutes until tender but not overcooked. Drain and rinse under cold water.
- 3
Prepare the dressing: Halve the boiled eggs, remove yolks and place in a bowl. Mash yolks and mix with mayonnaise, mustards, relish, salt, and pepper until smooth.
- 4
Combine ingredients: Chop egg whites coarsely. In a large bowl, mix chopped egg whites, cooked potatoes, celery, red onion, and green onions. Fold in the dressing until well combined.
- 5
Chill and serve: Garnish with paprika, cover, and refrigerate before serving. Add halved hard-boiled eggs and fresh dill for garnish when serving.