Description
A creamy twist on classic potato salad combined with the flavors of deviled eggs.
Ingredients
Scale
- 2 pounds Potatoes (peeled and cubed)
- 4 large Eggs (hard-boiled)
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
- 2 stalks Celery (chopped)
- 1/4 cup Red Onion (finely chopped)
- Salt and Pepper (to taste)
- Paprika (for garnish)
Instructions
- Prepare the potatoes: Start by washing and peeling the potatoes. Cut them into uniform cubes, about 1-inch in size.
- Boil them up: Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Carefully add the cubed potatoes, cooking for 10-15 minutes until fork-tender.
- Drain and cool: Once cooked, drain the potatoes and let them cool slightly.
- Boil the eggs: In a separate pot, place the eggs and cover with cold water. Bring to a boil, cover, and let sit for 12-14 minutes.
- Cool and peel: Transfer the eggs to an ice bath and cool for 5-10 minutes before peeling.
- Prepare the dressing: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well until creamy.
- Chop the eggs and veggies: Dice the hard-boiled eggs, and add the cooled potatoes, chopped celery, and red onion to the bowl with the dressing.
- Combine ingredients: Carefully fold in the chopped eggs without mashing.
- Taste and adjust: Taste the salad and adjust seasoning as necessary.
- Chill out: Cover the salad and chill in the refrigerator for at least an hour.
- Serve with flair: Sprinkle paprika on top before serving.
Notes
Feel free to add herbs or spices to tailor to your taste. Best if made a day ahead!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 190mg
Keywords: deviled eggs, potato salad, creamy salad, side dish, summer picnic