Description

A creamy, tangy fusion of two classics—this Deviled Egg Potato Salad blends the richness of deviled egg filling with the soft texture of boiled potatoes. It’s loaded with flavor, crunch, and a paprika finish, perfect for gatherings or weekly meal prep.

Ingredients

2 pounds Yukon Gold potatoes, peeled and diced

6 large eggs

3/4 cup mayonnaise

2 tablespoons yellow mustard

1 tablespoon apple cider vinegar

2 celery stalks, diced

1/4 cup chopped green onions

1/2 teaspoon paprika (plus more for garnish)

Salt and pepper to taste

Instructions

Place diced potatoes in a pot of cold salted water. Bring to a boil and simmer for 10–12 minutes until fork-tender. Drain and let cool.
Hard-boil eggs by placing them in cold water, bringing to a boil, then simmering for 9–10 minutes. Cool in ice water, peel, and chop.
In a large bowl, mix together mayonnaise, mustard, and apple cider vinegar. Season with salt and pepper.
Add cooled potatoes, chopped eggs, diced celery, and green onions to the dressing. Gently fold to combine.
Sprinkle with paprika and additional green onions. Chill at least 1 hour before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish