Deviled Egg Potato Salad
Servings 8
Equipment
- Large pot
Ingredients
Ingredients:
- 2 lbs russet or Yukon potatoes, peeled and cut into 1-inch cubes
- 5 hard-boiled eggs
- 2 tbsp green onion divided
- 1 tbsp yellow onion minced (**Soak the minced onion in ice water for 10 minutes if its flavor is too strong, dry on a paper towel)
- 1 celery rib minced
Dressing:
- 1 cup mayonnaise
- 1 tbsp of Dijon mustard can also use 2 tsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp fresh dill chopped
- ⅛ tsp garlic powder
- ⅛ tsp celery salt
- Pinch of sugar to taste, optional
- Sea salt and freshly cracked black pepper to taste
- Paprika for garnish
Instructions
- Prepare the hard-boiled eggs.
- Add potatoes to a large pot of well-salted water and bring to a boil over medium-high heat. Cook just until the potatoes are fork-tender, about 8-10 minutes.
- Drain and let the potatoes cool while you put together the rest of the salad.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, fresh dill, garlic powder, celery salt, sugar, sea salt, and freshly cracked black pepper to taste. Set aside.
- Cut 2 of the hard-boiled eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing and mix them in well.
- Chop the egg whites and the remaining eggs, then place them in a large bowl.
- Add half the green onion, onion, celery, and cooled potatoes.
- Pour the dressing over the potato mixture and stir to combine.
- Taste and season with sea salt and freshly cracked black pepper to taste.
- Sprinkle the top with paprika and the remaining green onion slices. Serve and enjoy.