Description
This Deviled Egg Potato Salad recipe is a flavor explosion, blending the creamy goodness of deviled eggs with classic potato salad. Perfect for cookouts and potlucks!
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon celery seed
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or more to taste
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 6 hard boiled eggs, peeled
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Place potatoes in a large pot, cover with water, and boil until fork tender (12-15 minutes).
- Drain and cool the potatoes completely.
- Cut hard boiled eggs in half, remove yolks, and mash with mayonnaise, mustard, vinegar, salt, and pepper.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, celery seed, salt, and pepper.
- Gently fold the cooled potatoes, celery, and red onion into the dressing.
- Fill the egg white halves with the deviled egg filling.
- Arrange the deviled eggs on top of the potato salad and sprinkle with paprika.
- Cover and refrigerate for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg