Description
A delightful twist on traditional potato salad combining the creaminess of deviled eggs with heartiness of potatoes, perfect for gatherings.
Ingredients
Scale
- 6 large eggs
- 2 pounds potatoes, peeled and diced
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (optional)
- Paprika for garnish (optional)
Instructions
- Boil the potatoes in salted water until tender. Drain and let them cool.
- In a separate pot, hard boil the eggs by covering them with water, bringing it to a boil, then simmering for 9-12 minutes. Cool, peel, and chop the eggs.
- Mix mayonnaise, Dijon mustard, salt, and pepper in a large bowl.
- Add the cooled potatoes, chopped eggs, and green onions to the bowl. Gently mix until everything is coated.
- Chill in the refrigerator for at least 30 minutes before serving. Garnish with paprika if desired.
Notes
For a creamier salad, add more mayonnaise. Substitute Greek yogurt for half of the mayonnaise to lighten the dish. For added crunch, mix in diced celery or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 240mg
Keywords: potato salad, deviled eggs, cold salad, picnic food, side dish