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Deviled Egg Potato Salad

A delightful fusion of creamy, tangy, and savory flavors, this deviled egg potato salad is perfect for gatherings, picnics, and potlucks.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Eggs and Potatoes
  • 8 pieces hard-boiled eggs You can find hard-boiled eggs pre-cooked at some grocery stores.
  • 2 pounds potatoes Use peeled potatoes cut into quarters.
Dressing
  • 1 cup mayonnaise Use a high-quality mayonnaise for better flavor.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar Adjust according to taste preference.
  • Salt and pepper To taste
  • Paprika For garnish
Vegetables
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion

Method
 

Preparation
  1. Peel and chop the hard-boiled eggs into bite-sized pieces and set aside.
  2. In a large pot, bring water to boil, and add 2 pounds of peeled potatoes cut into quarters. Cook them until tender, around 15-20 minutes, then drain and let them cool before chopping into cubes.
Making the Dressing
  1. In a large mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, and sprinkle with salt and pepper. Whisk together until smooth.
Combining Ingredients
  1. Add the chopped potatoes, diced celery, red onion, and hard-boiled eggs to the bowl with the dressing.
  2. Carefully fold the mixture together until everything is evenly coated, being mindful not to break up the eggs too much.
Chilling the Salad
  1. Transfer the salad to the refrigerator and let it chill for at least 1 hour before serving to allow the flavors to meld.
Serving
  1. Just before serving, sprinkle with paprika for an attractive touch.

Notes

This salad is a fantastic make-ahead dish. Boil eggs efficiently with older eggs for easy peeling. Ensure potatoes cool completely before mixing in the dressing to maintain the right texture.