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Deviled Egg Potato Salad: 1 Potluck Dream

Deviled Egg Potato Salad
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A delightful mashup of creamy potato salad and tangy deviled eggs, perfect for your next potluck gathering.

Ingredients

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  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 8 large eggs, hard-boiled and chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Instructions

  1. Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
  2. In a large bowl, combine the cooked potatoes, chopped hard-boiled eggs, mayonnaise, sour cream, Dijon mustard, and yellow mustard.
  3. Add the chopped red onion, fresh dill, and chives to the bowl.
  4. Gently mix all ingredients until well combined. Be careful not to overmix, which can make the potatoes mushy.
  5. Season with salt and black pepper to your preference.
  6. Sprinkle paprika over the top for color and a subtle flavor.
  7. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For an extra deviled egg flavor, reserve a few chopped egg yolks and mix them with a little extra mayonnaise and mustard to dollop on top before serving.
  • Feel free to add other ingredients like chopped celery for crunch or a pinch of cayenne pepper for a little heat.
  • This salad is best served cold.

Nutrition

Find it online: https://flavorzine.com/deviled-egg-potato-salad/