Deviled Egg Potato Salad with Pickles
This Deviled Egg Potato Salad combines the comfort of classic potato salad with the zing of deviled eggs, making it a perfect dish for summer picnics and gatherings.
Ingredients
Main Ingredients
- 6 large large potatoes, peeled and diced
- 4 pieces hard-boiled eggs, chopped
- ½ cup mayonnaise
- 2 tablespoons mustard
- ¼ cup pickles, diced
- ¼ cup celery, diced
- ¼ cup onion, diced
- Salt and pepper to taste
- Paprika for garnish
Instructions
Preparation
- In a large pot, boil the diced potatoes until tender, about 15 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, mayonnaise, mustard, pickles, celery, and onion.
- Mix well to combine all ingredients and season with salt and pepper to taste.
- Transfer to a serving dish and sprinkle with paprika for garnish.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve this salad cold as a side dish. For extra flavor, add chopped fresh herbs such as dill or chives, or use Greek yogurt instead of mayonnaise for a lighter version. Let the salad chill for a few hours or overnight for the best taste. Leftovers can be stored in an airtight container in the refrigerator for about 3 to 5 days.