Description
A delightful blend of potato salad and deviled eggs, featuring a rich, creamy dressing and a satisfying mix of textures.
Ingredients
Scale
- 2 lbs potatoes
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup diced celery
- 1/4 cup diced red onion
- Salt to taste
- Pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in salted water until tender. Drain and cool. If your potatoes are large, cut them into even chunks before boiling so they cook evenly.
- In a mixing bowl, mash the hard-boiled eggs. Add mayonnaise, mustard, and apple cider vinegar. Stir in diced celery and diced red onion. Mix well until the dressing is smooth and well combined.
- Cut the cooled potatoes into cubes and fold them gently into the egg mixture. Taste and season with salt and pepper to taste. Fold just until combined to keep the potatoes chunky.
- Transfer to a serving dish and sprinkle with paprika. Chill in the fridge before serving for at least 30 minutes so flavors blend and the salad firms up.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Do not freeze the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 220mg