Deviled Egg Potato Salad
Deviled egg potato salad boost the protein and brings in the classic flavor of deviled eggs to the summer-time classic with a twist.
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Servings: 6 serving
Ingredients
- 2 pound Yukon potatoes
- 6 large eggs
- 1/2 cup sweet relish
- 1/4 cup white vinegar
- 1 rib celery, minced
- salt & pepper to taste
Dressing
- 6 egg yolks
- 1/2-3/4 cup mayo
- 1 tablespoon mustard
- 1/4 teaspoon paprika
Instructions
- First, you'll need to boil the eggs and the potatoes. Not together but seperatly. For the potatoes, boil until fork tender. Leave the skin on during the boil then peel the skin after. For the eggs, boil for about 10 minutes then allow them to cool in cold water. This will make the easier to handle when you're peeling them.
- When the eggs are done, separate the yolks from the whites. Use the egg yolks to mix in with the ingredients for the dressing.
- Now, you can chop the egg whites and potatoes as rough or as fine as you'd like. Note, you may need more mayo if you go super fine. I suggest a coarse style chop for both.
- Pour in the white vinegar first and mix it in with the other ingredients. Then, add in the dressing.
- Lastly, add salt and pepper to taste before serving.
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