Description
A creamy and hearty potato salad that blends classic flavors of deviled eggs with fluffy potatoes, perfect for summer gatherings.
Ingredients
Scale
- 4 large eggs
- 2 pounds Yukon Gold potatoes
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup celery, chopped
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Boil the potatoes in a large pot filled with salted water until fork-tender, about 12–15 minutes. Drain in a colander and allow to cool completely.
- Prepare the eggs by placing them in cold water in another pot. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Transfer to an ice bath to cool, then peel.
- Chop the cooled potatoes and peeled eggs into bite-sized pieces.
- Mix the dressing in a large mixing bowl: combine mayonnaise, mustard, chopped celery, green onions, salt, and pepper.
- Combine everything by gently folding in the chopped potatoes and eggs.
- Garnish with paprika, refrigerate for at least an hour, and serve chilled.
Notes
This dish can be made a day in advance for best flavor. Do not skip the cooling time to maintain texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg