Description
A creamy and tangy potato salad elevated with deviled eggs, perfect for picnics and gatherings.
Ingredients
Scale
- 6 large eggs
- 2 pounds potatoes (Russets or Yukon Golds)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onion
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Hard boil the eggs: Place the eggs in a large pot, covering them with cold water. Bring the water to a rolling boil over medium heat, then remove from heat, cover the pot, and let them sit for 12 minutes.
- Peel and chop the eggs: After cooling under running water, carefully peel and chop the eggs into small pieces.
- Boil the potatoes: Peel and cube the potatoes, then boil in salted water until tender, about 15-20 minutes. Drain and let cool.
- Create the dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a large bowl until smooth.
- Combine ingredients: Fold in chopped eggs and cooled potatoes with the dressing, then add chopped green onions.
- Serve it up: Transfer to a serving platter, dust with paprika, and serve chilled or at room temperature.
Notes
Allow the flavors to meld by making it a day in advance. Store covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg