Go Back
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Deviled Egg Potato Salad
This potato salad recipes combines two classic favorites - deviled eggs and potato salad! It's so creamy and flavorful and just perfect for a cookout.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
13
minutes
minutes
Chill Time
2
hours
hours
Servings
12
Calories
271
kcal
Author
Karly Campbell
Ingredients
3 1/2
pounds
Yukon gold potatoes
peeled and cut into 1-inch pieces
6
large
hard boiled eggs
1/2
cup
chopped dill pickles
1
cup
mayonnaise
3
tablespoons
yellow mustard
1
tablespoon
vinegar
1
teaspoon
dill
1
teaspoon
salt
1
teaspoon
cracked pepper
Sweet paprika
for garnish
Instructions
Add the potatoes to a large pot and cover with cold water.
Bring potatoes to a boil over high heat and cook until fork tender, about 13 minutes.
Drain potatoes well and set aside.
Slice the eggs in half and place the yolks in a small bowl. Chop the whites and add to the potatoes along with the pickles.
Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the egg yolks and mash together with a fork until mostly smooth.
Pour the yolk mixture over the potatoes and stir well to combine.
Refrigerate for at least 2 hours to allow the flavors to meld and the salad to get cold.
Sprinkle with paprika before serving.
Video
Notes
We prefer dill pickles in our deviled eggs and potato salad, but you can swap sweet pickles if preferred.
Nutrition
Calories:
271
kcal
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Cholesterol:
101
mg
|
Sodium:
446
mg
|
Potassium:
603
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
153
IU
|
Vitamin C:
26
mg
|
Calcium:
35
mg
|
Iron:
1
mg