Description

A creamy, tangy twist on two beloved classics—deviled eggs and potato salad. This dish combines tender Yukon Gold potatoes with a deviled egg-inspired dressing full of Dijon mustard, paprika, and a touch of sweet pickle relish. Whether for summer barbecues, holiday gatherings, or weekday meal prep, this recipe is make-ahead friendly, crowd-pleasing, and packed with nostalgic comfort.

Ingredients

Scale

2 pounds Yukon Gold potatoes, cut into 1-inch chunks

6–8 large eggs

¾ cup mayonnaise

1½ tablespoons Dijon mustard

1 tablespoon apple cider vinegar

2 tablespoons sweet pickle relish

1 stalk celery, finely diced

¼ cup red onion, finely diced

½ teaspoon smoked paprika (plus more for garnish)

Salt and black pepper, to taste

Fresh chopped chives or parsley (optional, for garnish)

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Instructions

Boil the potatoes in salted water for 10–12 minutes until fork-tender. Drain and let cool slightly.
In a separate pot, cover eggs with water, bring to a boil, then turn off heat and cover for 10–12 minutes. Cool in an ice bath and peel.
Slice eggs in half. Mash yolks in a bowl with mayonnaise, Dijon mustard, apple cider vinegar, relish, paprika, salt, and pepper.
Chop egg whites. Combine with potatoes, celery, and red onion in a large bowl.
Fold in the deviled egg dressing gently, coating evenly.
Chill for at least 1 hour. Garnish with paprika and herbs before serving.

Notes

Let potatoes cool before mixing to avoid them breaking apart.

Use smoked paprika for extra depth, or a pinch of cayenne for heat.

You can prepare this dish up to a day ahead.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 265