Southern Deviled Egg Potato Salad
Southern Deviled Egg Potato Salad is one of the dreamiest, tastiest side dishes around! It combines all the flavors of deviled eggs with red onion, pickles and tender potatoes
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Servings: 12 servings
Calories: 339kcal
Ingredients
- 4-5 medium Idaho potatoes peeled and quartered
- 1 stick butter (½ cup)
- ½ teaspoon coarse black pepper
- 1 ¼ cup mayonnaise
- 1 medium red onion diced
- 1 tablespoon mustard (+ 1 tsp)
- 1 cup sweet pickle relish
- 4-5 large boiled eggs chopped
Instructions
- Boil washed, peeled and quartered potatoes in a large boiler for 20 minutes or until fork tender.
- Drain potatoes and put them back in the warm boiler with a stick of butter, onions, and pepper. Mix well. Potatoes will break down as you mix in this and the next steps.
- Whip together 1 C mayo and all the mustard. If potato salad needs to be creamier, add the remaining ¼ C mayo. Mix into the potatoes. Now is the time to add extra salt if needed. Salt to taste.
- Fold in the chopped eggs and relish. Chill for 1-3 hours before serving. Sprinkle with paprika for a little color and serve!
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Notes
For the best results, make your potato salad ahead of time & allow it to rest, covered in the fridge, for 1 hour to overnight before serving.
Nutrition
Calories: 339kcal | Carbohydrates: 21g | Protein: 4g | Fat: 27g | Sodium: 413mg | Sugar: 7g