Deviled Egg Potato Salad
Creamy deviled egg potato salad with mustard, pickle relish, and Yukon gold potatoes. Easy, Southern side dish perfect for BBQs and potlucks.
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Servings: 8
Calories: 416kcal
Ingredients
- 4 1/2 cups Yukon gold potatoes cooked, peeled, and cubed*
- 5 large hard-boiled eggs
- 2 tablespoons distilled vinegar
- 2 1/2 tablespoons yellow mustard
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon sea salt
- 1 teaspoon cane sugar
- 1/2 teaspoon celery salt
- 1/8 teaspoon smoked paprika or regular paprika
- 1/8 teaspoon turmeric
- 1 cup celery chopped
- 1/4 large yellow onion minced
- 2 tablespoons green bell pepper chopped
- 3 tablespoons sweet pickle relish
- 2 tablespoons pimiento diced
Instructions
- Cut the eggs in half, and remove the yolks to a medium mixing bowl, setting aside the whites for now.
- Mash and blend the yolks with the vinegar, mustard, mayo, sour cream, sea salt, sugar, celery salt, paprika, and turmeric.
- Chop the egg whites; then in a large mixing bowl, combine them with the potatoes, celery, onion, bell pepper, pickle relish, and pimiento.
- Fold the egg yolk mixture into the potato mixture.
- Cover and chill for at least 4 hours, preferably overnight for the best flavor. Then serve!
Notes
*Food.com shares a super easy way to par-boil and peel potatoes so they're just right for potato salad.
Nutrition
Calories: 416kcal | Carbohydrates: 29g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 778mg | Potassium: 702mg | Fiber: 4g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 33mg | Calcium: 73mg | Iron: 2mg
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