Easy Deviled Egg Potato Salad Recipe
This Easy Deviled Egg Potato Salad combines classic flavors in a creamy, tangy dressing for a delightful side dish perfect for any gathering.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 pounds red potatoes cut into bite-sized pieces
- 6 large eggs hard-boiled
- 0.5 cup mayonnaise use a high-quality brand
- 2 tablespoons yellow mustard for a tangy flavor
- 1 tablespoon apple cider vinegar adds extra tang
- 1 teaspoon granulated sugar balances flavors
- 0.5 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 0.5 cup chopped celery for crunch
- 0.25 cup chopped green onions for garnish
- paprika for garnish
Instructions
Preparation Steps
- Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer until tender, about 15-20 minutes. Drain and let cool.
- While potatoes are cooking, peel and chop the hard-boiled eggs.
- In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper.
- Add cooled potatoes, chopped eggs, celery, and green onions to the bowl with the dressing. Gently mix until everything is well coated.
- Sprinkle with paprika and additional green onions for garnish before serving.
Notes
For best flavor, refrigerate the salad for a couple of hours before serving to allow the flavors to meld.