Description
A delightful twist on classic potato salad with the creamy flavors of deviled eggs, perfect for picnics and gatherings.
Ingredients
Scale
- 10 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)
- Fresh dill (diced)
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with enough water. Bring the water to a boil and let it boil for about 10-12 minutes. Once done, cool the eggs in cold water and then peel them.
- Boil the potatoes: In a separate pot, add the cubed potatoes and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let them cool.
- Make the salad: In a large bowl, combine the peeled and chopped hard-boiled eggs, boiled potatoes, diced celery, red onion, and green onions. In another bowl, mix together the mayonnaise, dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Pour this dressing over the salad mixture and stir gently until everything is coated. Sprinkle with paprika and add the halved hard-boiled eggs on top. Garnish with fresh dill.
Notes
Serve chilled and store leftovers in an airtight container for up to 3 days. Adjust mustard and relish to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 220mg
Keywords: potato salad, deviled eggs, picnic recipes, summer side dishes