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Creamy Deviled Egg Potato Salad Recipe

A flavorful and creamy potato salad with deviled eggs, perfect for picnics and gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
  • 6 large eggs
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and black pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill (optional)
Garnishes
  • for garnish Paprika, chopped chives or parsley

Method
 

  1. Boil potatoes until tender, then drain and cool.
  2. Cook eggs, peel, and mash yolks in a bowl.
  3. Mix yolks with mayonnaise, mustard, vinegar, sugar, garlic and onion powders, salt, and pepper.
  4. Chop egg whites and combine with cooled potatoes and chopped vegetables.
  5. Pour dressing over mixture, stir gently, garnish with paprika and herbs, then chill before serving.

Notes

Chill for at least 1 hour to meld flavors.