Description
This easy deviled egg potato salad is creamy, tangy, and rich. Served chilled or warm, it’ll be your new favorite summer side!
Ingredients
Scale
- 3 lbs yukon potatoes, diced
- 12 eggs
- 1 cup mayonaisse
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1–1.5 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 bunch of green onion, diced
Instructions
- Boil Eggs: Add eggs to a large saucepan. Cover with water and bring to a boil. Once boiling turn burner off, cover and let sit for 14 minutes. Immediately, add to an ice bath and let sit for 5-7 minutes. Once cooled. Peel shell off eggs. Set aside.
- Cook Potatoes: Add potatoes to a large pot, and completely cover with water. Season water with salt. Bring potatoes to a boil and simmer until potatoes are fork tender, approximately 8-10 minutes. Strain the water from the potatoes and dump potatoes in a large bowl.
- Separate Yolk & Make Sauce: Using a pairing knife slice the eggs in half. Add yolks to a small bowl and keep the whites on a cutting board to be roughly chopped later. To the bowl with yolks, using a fork mash the yolks. Then add mayonnaise, mustard, sweet pickle relish, salt and pepper. Mix together until everything is combined.
- Make Potato Salad: To the bowl with cook potatoes add chopped egg whites, green onion and the mustard sauce. Using a spoon, toss thoroughly to coat all of the potatoes with the sauce. Season with salt and pepper to taste. Cover and let sit in the refrigerator for at least 1 hour. Serve.
Nutrition
- Serving Size: 1 cup
- Calories: 222
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 186 mg
