Description
This Deviled Egg Potato Salad is a delightful twist on the classic potato salad, incorporating the flavors of deviled eggs into a creamy and savory dish that is perfect for picnics, barbecues, or everyday meals.
Ingredients
Units
Scale
Potato Salad:
- 8 medium Yukon Gold potatoes, about 2 lb
- 7 hard-boiled eggs
- 4 green onions, finely chopped
Dressing:
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tbsp pickle juice
- 1/2 tsp salt, adjust to preference
- 1/2 tsp ground black pepper, adjust to preference
- 1/8 tsp paprika, for sprinkling
Instructions
- Prepare Potatoes: Peel and chop the potatoes into 1/2-inch cubes. Boil until fork-tender, about 15 minutes. Drain and cool.
- Prepare Eggs: Halve the hard-boiled eggs, remove yolks, and chop whites. Mash yolks in a bowl.
- Make Dressing: Add mayonnaise, Dijon mustard, pickle juice, salt, and pepper to mashed yolks. Mix until smooth.
- Combine: In a large bowl, mix cooked potatoes, egg whites, and green onions. Add dressing and combine. Sprinkle with paprika.
- Chill and Serve: Refrigerate until ready to serve. Enjoy!
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 258 kcal
- Sugar: 1g
- Sodium: 481mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0.1g
- Carbohydrates: 1g
- Fiber: 0.4g
- Protein: 6g
- Cholesterol: 175mg
