Description
A delightful twist on deviled eggs and potato salad, perfect for picnics and casual dinners.
Ingredients
Scale
- 10 eggs
- 2 lbs russet potatoes (peeled and cubed)
- 3 stalks celery (diced)
- 1/2 red onion (finely diced)
- 1/3 cup green onions (diced)
- 1 ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- 1/2 cup sweet pickle relish
- Salt and pepper (to taste)
- 1/2 teaspoon paprika
- 2 hard-boiled eggs (halved for garnish)
- Fresh dill (diced)
Instructions
- In a medium saucepan, place the eggs and cover them with cold water. Bring to a boil, then cover and remove from heat. Let them sit for 12 minutes, then transfer to an ice bath to cool.
- In another pot, add the cubed potatoes to salted water. Bring to a boil and cook until they’re fork-tender, about 15-20 minutes. Drain and let cool.
- In a large mixing bowl, combine the cooled potatoes, diced celery, red onion, green onions, mayonnaise, and all the mustards. Mix gently until well combined.
- Carefully peel and chop six of the boiled eggs, then fold them into the mixture. Season with salt, pepper, and paprika to taste.
- Top with the halved eggs and sprinkle with fresh dill for garnish.
Notes
Store in an airtight container in the fridge for up to 3 days. For an extra creamy texture, add extra mayonnaise or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
Keywords: deviled eggs, potato salad, picnic, barbecue, quick recipes