Description
Discover the ultimate Deviled Egg Potato Salad — creamy, tangy, and packed with flavor. Perfect for potlucks and family gatherings.
Ingredients
Scale
- 3 1/2 lb Yukon gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 cup mayonnaise
- 3 tbsp yellow mustard
- 6 hard-boiled large eggs, peeled and chopped
- 3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
- 6 scallions, thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley
- 1 (4 ounce) jar diced pimentos, drained
- Sweet paprika, for garnish
Instructions
- Boil potatoes in salted water until tender, about 12-15 minutes; drain and cool.
- In a large bowl, whisk together mayonnaise, mustard, and a pinch of salt and pepper.
- Add chopped eggs, celery, scallions, parsley, and pimentos; mix gently.
- Fold in the cooled potatoes until evenly coated.
- Adjust seasoning with additional salt and pepper if needed.
- Transfer to serving dish and garnish with a light dusting of sweet paprika.
Notes
Can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 140mg
Keywords: deviled egg potato salad, potato salad, comfort food, American side