Description
A creamy and flavorful twist on classic potato salad infused with rich deviled egg flavors, making it perfect for any gathering.
Ingredients
Scale
- 10 large 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
- 2 hard-boiled eggs (halved, for garnish)
- Fresh dill (diced)
Instructions
- Boil the eggs: Place the eggs in a large pot and cover them with cold water, ensuring the water exceeds the eggs by an inch. Bring to a rolling boil over medium-high heat. Cover the pot, remove from heat, and allow the eggs to sit for 12–15 minutes. Transfer to an ice-water bath for 10 minutes before peeling.
- Boil the potatoes: In the same or separate pot, add cubed potatoes and cover with cold water. Season with salt and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and allow to cool slightly.
- Make the salad: In a large mixing bowl, combine cooled potatoes, diced celery, red onion, and green onions. Peel and chop 8 eggs, adding them to the mixture. In a separate bowl, mash the remaining yolks with a fork and stir in mayonnaise, dijon mustard, yellow mustard, stone-ground mustard, relish, salt, pepper, and paprika. Mix dressing into potato and egg mixture until evenly coated.
- Garnish elegantly with halved hard-boiled eggs and a sprinkle of fresh dill.
Notes
Make a day in advance for the flavors to meld beautifully. Customize with crumbled bacon or different herbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 250mg