Deviled Egg Potato Salad
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!
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
Instructions
- 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.
- 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. If you need a great mixing bowl set, this set of bowls from Amazon is my favorite.
- Cut 9 eggs in half, setting one egg aside for garnish.
- 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.
- Remove potatoes from the fridge. Gently fold in the celery, onion, diced egg whites and mayonnaise mixture.
- Scoop potato salad into a large serving bowl.
- Top with egg garnish and paprika.
- Store in the refrigerator for at least an hour before serving. Serve chilled. This will keep the potato salad chilled for up to six hours.
Nutrition
Serving: 1gCalories: 706kcalCarbohydrates: 32gProtein: 12gFat: 59gSaturated Fat: 10gSodium: 630mgFiber: 4g
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