Description
A delicious twist on classic potato salad, combining the creamy richness of deviled eggs.
Ingredients
Scale
- 2 pounds red potatoes, halved or quartered
- 6 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- salt and freshly ground black pepper to taste
- paprika for garnish
- fresh parsley, chopped, for garnish
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- While potatoes are cooking, place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes. Drain and cool in ice water.
- Peel and chop the cooled eggs. Separate yolks from whites.
- In a medium bowl, mash the egg yolks with a fork. Stir in mayonnaise, Dijon mustard, and white vinegar until smooth.
- In a large bowl, combine the cooled potatoes, chopped egg whites, celery, and red onion.
- Add the egg yolk mixture to the potato mixture and stir gently to combine.
- Season with salt and pepper to taste.
- Transfer to a serving dish, cover, and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with paprika and fresh parsley before serving.
Notes
- For a smoother texture, you can mash some of the potatoes before adding the dressing.
- Adjust the amount of mayonnaise and mustard to your preference.
- Add a pinch of cayenne pepper for a touch of heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 150mg
Keywords: potato salad, deviled eggs, side dish, picnic food, summer salad