Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 pounds yellow potatoes (peeled and diced into 1-inch cubes); 8 hard boiled eggs; 2 tablespoons minced sweet onion (or 2 green onions); 1 rib celery (finely chopped); 1 cup mayonnaise; 1 tablespoon Dijon mustard (or 2 teaspoons yellow mustard); ¼ teaspoon seasoned salt; 1 teaspoon apple cider vinegar; black pepper (to taste); paprika (for topping)

This easy Southern-inspired recipe produces a creamy potato salad with a fun twist!

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (105) 👁️ 2 views

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Foto: Spend With Pennies

Ingredients

6 servings

2 pounds yellow potatoes (peeled and diced into 1-inch cubes)
8 hard boiled eggs
2 tablespoons minced sweet onion (or 2 green onions)
1 rib celery (finely chopped)
1 cup mayonnaise
1 tablespoon Dijon mustard (or 2 teaspoons yellow mustard)
¼ teaspoon seasoned salt
1 teaspoon apple cider vinegar
black pepper (to taste)
paprika (for topping)

Steps

Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook just until fork tender.
Drain and let the potatoes cool while you put together the rest of the salad.
In a small bowl whisk together dressing ingredients and set aside.
Cut 3 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining eggs.
In a large mixing bowl combine the chopped eggs, onion, celery, and cooled potatoes.
Pour the dressing over the potato mixture and stir to combine. Taste and season with salt and black pepper to taste.
Sprinkle the top with paprika and serve!