Description
Discover the perfect Deviled Egg Potato Salad recipe. Creamy, tangy, and ideal for any gathering. Easy to make and delicious
Ingredients
Scale
Ingredients List
- 10 eggs
- 6 russet potatoes, peeled and cubed
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- Salt and pepper to taste
- 2 celery stalks, diced
- 1 bunch green onions, diced
- ½ teaspoon paprika.
Instructions
Step-by-Step Instructions
- Boil Eggs: Place eggs in a pot, cover with water, and bring to a boil. Let them sit for 15 minutes in hot water before cooling in cold water.
- Cook Potatoes: Boil cubed potatoes until tender. Drain and cool them.
- Prepare Yolks: Cut eggs in half, remove yolks, and mash them with mayonnaise, mustard, relish, salt, and pepper.
- Combine Ingredients: Mix potatoes, diced egg whites, celery, and green onions with the yolk mixture. Adjust seasoning as needed. Sprinkle with paprika before serving.
Notes
- For Extra Crunch: Add diced celery or red bell pepper to the salad. These ingredients enhance the texture and provide a refreshing crunch.
- Cooling Potatoes: Allow the potatoes to cool slightly before mixing them with the dressing. This step prevents the potatoes from becoming too mushy while absorbing the flavors well.
- Flavor Enhancements: Incorporate ingredients like dill pickle juice or hot sauce for an extra tangy kick. Adjust the seasoning with salt and pepper to taste.