I can't wait for you to make this recipe!
Looking for a delicious and creamy potato salad that is packed with flavor? This southern-style Deviled Egg Potato Salad combines two classic favorites. This potato salad with eggs is perfect for any potluck, barbecue, or picnic, or anytime side dish. This is a terrific side dish for ham too!
Grab your ingredients!
– 3 lbs potatoes peeled and cubed – 10 large eggs – 2 celery stalks diced – 1/2 cup diced sweet onion – 1 - 1 1/2 cup mayonnaise – 1/4 cup yellow mustard – 2 tbsp white vinegar – Salt and Pepper to taste – 1/2 tsp paprika
Place the eggs in a large pot and fill with enough water to cover the eggs. Over medium high heat, bring to a boil. Place a lid on the post and remove from the heat and let sit for 15 minutes. Remove the eggs and place in a bowl of cold water. Once the eggs are cool, peel them and set aside.
Step 1
Pull the cubed potatoes in a large pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over medium heat and boil until just fork tender, about 15-20 minutes. Drain, place the potatoes in a bowl and put in the refrigerator.
Step 2
Cut 9 eggs in half, setting one egg aside for garnish.
Step 3
Remove the yolks and place in a large mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, mustard, vinegar, salt and pepper. Mix until well combined. Dice the egg whites and set aside.
Step 4
Remove potatoes from the fridge. Gently fold in the celery, onion, diced egg whites and mayonnaise mixture.
Step 5