Deviled Egg Potato Salad
This deviled egg potato salad combines two favorite summer sides into one easy recipe! With starchy potatoes and boiled eggs tossed together in a creamy, sweet-tangy dressing.
Servings: 12 servings
Calories: 272kcal
Ingredients
- 8 eggs
- 6 russet potatoes
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- 1 teaspoon hot sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
Instructions
- Peel, wash and cube the potatoes.
- In a large pot add the potatoes and eggs.
- Cover with water and place over high heat.
- Bring to a boil and boil for 15 minutes until the potatoes are fork tender.
- Remove the eggs from the pot and place into a bowl of cold water.
- Drain the potatoes and set aside to cool.
- In a large bowl combine the potatoes, eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcheshire sauce and hot sauce.
- Using a fork mash the eggs into the potatoes and stir to combine all the ingredients.
- Sprinkle a little extra paprika on the top for color.
Video
Notes
- Store leftovers in an airight container in the fridge for up to 3 days.
- You can use fresh celery if your prefer instead of the seeds.
- You can add bacon the potato salad if you like.
Nutrition
Calories: 272kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 117mg | Sodium: 527mg | Potassium: 517mg | Fiber: 2g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg