Description
This Deviled Egg Potato Salad is a classic side dish perfect for picnics, potlucks, or any gathering. Creamy, tangy, and packed with flavor, this potato salad is a crowd-pleaser.
Ingredients
Units
Scale
Potato Salad:
- 4 pounds potatoes, about 8 large
Deviled Egg Mixture:
- 12 hard boiled eggs
- 1 1/2 cups mayo
- 1/4 cup mustard
- 2 tablespoons white vinegar
- 2 tablespoons dill relish
- Salt & pepper to taste
Instructions
- Cut and Boil Potatoes: Cut potatoes in half. Boil them until tender, about 15 minutes. Drain, chill, peel, and cube.
- Prepare Deviled Egg Mixture: Slice hard boiled eggs in half. Mash yolks, add mayo, mustard, vinegar, and dill relish. Mix until smooth.
- Combine Ingredients: Chop egg whites and mix with potatoes. Season with salt and pepper. Chill for at least 1 hour.
Notes
- Customize your potato salad with bacon, jalapenos, or other add-ins.
- For a sweeter salad, use sweet relish instead of dill.
- Chill the salad for at least 1 hour before serving.
- Yukon or red potatoes work best for this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 1g
- Sodium: 341mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 198mg
