Looking for a delicious and easy potato salad recipe that your entire family will love? Try this tangy and flavorful deviled egg potato salad! It's the perfect addition to any picnic or potluck, and pairs perfectly with your favorite BBQ dishes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 8
Calories: 312kcal
Ingredients
2½poundsrusset potatoes
¾cupmayonnaise
¼cupyellow mustard
1teaspoonapple cider vinegar
½teaspoononion powder
¼cupsweet pickle relish
1stalk celerychopped
½yellow onionchopped
4hard boiled eggs
½teaspoonpaprika
Instructions
Clean potatoes and score all the way around the potato in a circle. Then place them in a large pot and cover with water.Bring the pot to a boil, then reduce heat and simmer for 18-25 minutes or until the potatoes are fork tender. Then remove and drain.
While the potatoes cook, prepare the dressing for the potato salad by whisking together the mayonnaise, mustard, vinegar, onion powder, and pickle relish.
Carefully pull the peel off and discard. Then roughly chop the potatoes. Then chop 3 of the eggs and combine the potatoes, eggs, and celery with the dressing and toss until evenly coated. Chill for 20 minutes, or up to overnight.
Before serving, sprinkle paprika over the the top of the potato salad and slice the last egg and place on top for garnish.
Notes
Substitutions:
Use another starchy/sturdy potato, such a Yukon gold or red potatoes.
Swap out the mayo for all or some Greek yogurt.
Swap out celery for bell peppers.
Use any type of onion preferred.
Use a different mustard such as Dijon or spicy brown.
How to Store: Store in an air-tight container for 3-4 days in the fridge.