Get ready to tantalize your taste buds with our delightful Deviled Egg Potato Salad! This recipe takes the classic flavors of deviled eggs and combines them with the hearty goodness of potato salad, resulting in a dish that’s perfect for picnics, barbecues, or any gathering. Let’s dive right into this delicious recipe!
Step 1: Visual Inspiration
Before we get started, here’s a mouth-watering image of the final creation to get your appetite going!
Ingredients You’ll Need
- 2 lbs potatoes, peeled and diced
- 6 hard-boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 cup sweet pickles, chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup celery, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions to Create the Magic
- Start by boiling the diced potatoes in a large pot of salted water. Cook until they are tender but not mushy, about 10-15 minutes. Drain and let them cool.
- While the potatoes are cooling, chop the hard-boiled eggs and place them in a large mixing bowl.
- Add the cooled potatoes to the bowl with the eggs.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper until well combined.
- Pour the dressing over the potato and egg mixture, then gently fold in the chopped sweet pickles, red onion, and celery. Mix carefully to avoid breaking the potatoes too much.
- Taste the salad and adjust the seasoning with more salt and pepper if needed.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour to let the flavors meld together.
- When ready to serve, garnish with chopped fresh parsley for a splash of color.
Enjoy Your Creation!
This Deviled Egg Potato Salad is creamy, tangy, and loaded with flavors that everyone will love. It’s the perfect side dish to accompany grilled meats or as part of a buffet spread. Enjoy every bite, and watch your friends and family come back for seconds!
