A creamy, classic Deviled Egg Potato Salad made with tender potatoes, mashed egg yolks, and a tangy dressing. Perfect for picnics and potlucks.
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Calories: 320kcal
Equipment
- large pot
- Mixing Bowl
- Potato masher
Ingredients
- 2 pounds Yukon Gold potatoes
- 6 large eggs
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup sweet pickle relish
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil potatoes until fork-tender. Transfer to an ice bath, then dice.
- Steam eggs, chill, peel, and separate yolks from whites.
- Mash egg yolks with mayonnaise, Dijon mustard, and apple cider vinegar.
- Chop egg whites and add to a bowl with potatoes.
- Fold in celery, red onion, relish, and chives.
- Gently mix in yolk dressing, season with salt and pepper, chill, and serve.
Notes
For best flavor, chill before serving and add chives just before serving.
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 165mg | Sodium: 420mg | Potassium: 620mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 15mg | Calcium: 4mg | Iron: 6mg