Deviled Egg Potato Salad
Deviled Egg Potato Salad: easy to make with tender yukon gold potatoes, eggs, mustard, onions and mayonnaise. This is a creamy, classic potato salad recipe perfect for your next BBQ, cookout and great on a buffet!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 servings
- 3 lbs. yukon gold potatoes
- 9 eggs
- 1 sweet yellow onion diced
- 1 - 1 1/2 cups mayonaise
- 1/4 cup yellow mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- optional ingredients - 1/2 dill pickle minced, 1/4 minced herbs - parsley, cilantro, dill, etc. - use your favorite!
Scrub the potatoes under warm water, dice them into 1/2 inch pieces.
Add the potatoes to a large pot and fill with water to 1 inch over potatoes. Add a tablespoon of salt, bring to a boil. Cook until the potatoes are fork tender, drain well.
Boil the eggs, drain well and peel. Refrigerate the potatoes and eggs until they are completely cooled. We often do this the night before.
Dice the onion into a small dice.
When you're ready to make the potato salad, Add the mayonnaise to a small bowl, along with the mustard. Chop the eggs and add them to the bowl. Season with salt and pepper.
Add the potatoes and onions to a large bowl. Top with the deviled eggs and mix together well.
*If you're adding the optional herbs and pickles, finely mince and add to the salad.
Calories: 125kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 216mg | Potassium: 553mg | Fiber: 3g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 14.4mg | Calcium: 61mg | Iron: 4.4mg