Deviled Egg Potato Salad
Two classics come together when Deviled Eggs and my traditional Mustard Style Potato Salad recipe combine for a rich, creamy, tangy and absolutely The Best Deviled Egg Potato Salad recipe ever!
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Servings: 12
Calories: 340kcal
Ingredients
- 3 Pounds Yukon Gold Potatoes 1/2-inch dice, skin on
- 1 1/2 Cups Mayonnaise
- 1 1/2 Cups Dill Relish
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Yellow Mustard
- 1 Tablespoon Apple Cider Vinegar
- 1 Cup Celery Diced
- 1 Cup Red Onion Diced
- 1 Tablespoon Celery Seeds
- 1 Tablespoon Smoked Paprika
- 2-3 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 8 Eggs Hard-boiled, rough chopped
- 1 Teaspoon Sriracha Sauce Optional
Instructions
- Place potatoes in a large pot, cover with salted water (the water should taste like seawater), boil until potato is easily pierced with a knife
- Place eggs in a pot and cover with cold water bring the water just to the point that it boils, remove from heat, cover and let sit for 12 minutes. Drain and cover the eggs in cold water, peel the eggs when cool, rough chop
- Combine all ingredients except potatoes and eggs, stir to combine
- Add hot potatoes, stir to combine
- Add eggs, stir to combine
- Refrigerate at least 5-6 hours or overnight is best
- Sprinkle with smoked paprika and fresh dill (optional)
Nutrition Facts
Deviled Egg Potato Salad
Amount Per Serving
Calories 340
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Cholesterol 121mg40%
Sodium 638mg28%
Potassium 607mg17%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 1g1%
Protein 8g16%
Vitamin A 553IU11%
Vitamin C 15mg18%
Calcium 74mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.