Description
This Deviled Egg Potato Salad is a classic twist on traditional potato salad, combining the flavors of deviled eggs with creamy mayo, mustard, and dill relish. It’s the perfect side dish for picnics, BBQs, or any gathering.
Ingredients
Units
Scale
Potato Salad:
- 4 pounds potatoes, about 8 large
Deviled Egg Mixture:
- 12 hard boiled eggs
- 1 1/2 cups mayo
- 1/4 cup mustard
- 2 tablespoons white vinegar
- 2 tablespoons dill relish
- Salt & pepper to taste
Instructions
- Cook Potatoes: Cut potatoes in half. Boil until tender, then chill, peel, and cube.
- Prepare Egg Mixture: Separate yolks, mash with mayo, mustard, and vinegar. Add dill relish.
- Combine: Chop egg whites, mix with potatoes. Season with salt and pepper.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Customize with bacon, jalapenos, or other ingredients.
- Substitute sweet relish for a sweeter flavor.
- Chill for at least 1 hour, preferably overnight.
- Use Yukon or red potatoes for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 1g
- Sodium: 341mg
- Fat: 27g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 198mg
