Deviled Egg Potato Salad
This potato salad is creamy and chunky, with a clear mustard and pickle tang. Chopped hard-boiled egg makes up a generous part of the salad, while celery and red onion add some crunch.
Servings: 8 people
Equipment
- Pot Large
Ingredients
- 6 russet potatoes peeled and diced
- 8 eggs large
- 1 Cup mayonnaise
- 3 Tablespoons yellow mustard
- ½ Cup sweet pickle relish
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- ½ red onion small, finely diced
- 3 Stalks celery diced
- ½ Teaspoon ground paprika
Optional Garnishes
- ground paprika
- deviled egg slices or halves
- fresh parsley or celery greens
Instructions
- Add diced potatoes and whole eggs to a large pot. Cover with water and bring to a boil; reduce the heat to medium-low and simmer for 15 minutes.
- Remove the eggs with a slotted spoon and place into a bowl of ice water for 5 minutes.
- Drain the potatoes and set aside.
- Add mayonnaise, mustard, relish, Worcestershire sauce, salt and pepper to a large mixing bowl. Whisk until combined.
- Peel and rinse the eggs and roughly chop them.
- Add the slightly cooled potatoes, chopped eggs, red onions, celery, and paprika to the mixing bowl. Toss to combine with the dressing.
- Chill the deviled egg potato salad for at least 30 minutes before serving.
- You can add more ground paprika, deviled egg halves or slices and/or fresh herb sprigs as a garnish, if liked.
Notes
Keep the potato pieces even: Cut them into pieces about ¾ to 1 inch so they cook at a similar rate.
Dress them slightly warm: I find that slightly warm potatoes absorb the dressing better than completely cooled potatoes.
Fold gently: Russet potatoes can break apart easily once cooked, so mix the salad carefully.
Dress them slightly warm: I find that slightly warm potatoes absorb the dressing better than completely cooled potatoes.
Fold gently: Russet potatoes can break apart easily once cooked, so mix the salad carefully.
Nutrition
Calories: 410kcal | Carbohydrates: 37g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 765mg | Potassium: 817mg | Fiber: 3g | Sugar: 7g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 3mg
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