Description
A rich, velvety potato salad blending boiled eggs and potatoes with a deviled egg-inspired dressing. The tangy mustard and relish add brightness, making it a perfect side or light meal for summer gatherings.
Ingredients
6 large hard-boiled eggs
4 medium red potatoes
1/4 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp sweet relish
1 tbsp pickle juice
1 tsp paprika
1/2 tsp black pepper
Instructions
Boil eggs in warm water for 9 minutes, transfer to ice bath, peel, and coarsely chop.
Cube potatoes and boil in salted water until tender (5-7 minutes). Drain and cool.
Mash egg yolks with mayonnaise, mustard, relish, pickle juice, and black pepper until smooth.
Add chopped egg whites and cooled potatoes to dressing, gently folding to avoid mashing potatoes.
Chill for 1 hour, then adjust seasoning before serving.
Notes
Use warm water for boiling eggs to prevent cracks.
Substitute Greek yogurt for mayonnaise for a lighter option.
Omit relish to reduce sugar.
Chilling enhances flavor development.
Store leftovers in airtight containers for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Bread
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg