Deviled Egg Potato Salad
"Experience the best of Southern picnics with our unique twist�Deviled Egg Potato Salad, combining classic deviled eggs and potato salad into a flavorful harmony with yellow mustard, pickle relish, and a hint of hot sauce."
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Calories: 250kcal
Servings: 6
Equipment
- Large saucepan
- Mixing bowls (small and large)
- Knife
- Cutting Board
- Measuring Spoons
- Stirring Utensil
- Colander or strainer
Ingredients
- 2� lbs �yellow baby new potatoes, unpeeled�
- 2,3/4 tbsp �kosher salt
- 1/2 cup �mayonnaise (such as Duke's)
- 3 tbsp �drained dill pickle relish
- 1 tbsp apple cider vinegar
- 1 cup celery stalks,diagonally sliced
- 8 cups water
- 6 hard-cooked eggs, peeled, divided
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tbsp yellow mustard
- 6 dashes �hot sauce�
- Paprika
Instructions
- Boil potatoes, water, and salt until fork-tender.
- Drain and chill potatoes for at least 10 minutes.
- Coarsely chop 3 eggs; halve the remaining eggs.
- Scoop yolks into a small bowl; chop whites and add to yolks.
- Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and salt to yolks; stir until smooth.
- Combine potatoes, chopped eggs, and mayo mixture with celery; stir.
- Garnish with paprika.
- Serve and enjoy!
Notes
- If you want your potato salad�a little sweeter,�substitute sweet relish for dill relish.
- You can also customize your salad using bacon, jalapenos, celery, green onions, sweet onions, hot sauce, or pimentos to change up the flavor and add a little kick.�
- Another way to make this is to simply�chop the hard-boiled eggs without taking out the yolks. Then, simply make the dressing out of the other ingredients. Then, mix everything.
Nutrition
Calories: 250kcal