Deviled Egg Potato Salad



  • 3 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
  • 6 large hard boiled eggs
  • 1/2 cup chopped dill pickles
  • 1 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1 tablespoon vinegar
  • 1 teaspoon dill
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • Sweet paprika for garnish


  • Add the potatoes to a large pot and cover with cold water.
  • Bring potatoes to a boil over high heat and cook until fork tender, about 13 minutes.
  • Drain potatoes well and set aside.
  • Slice the eggs in half and place the yolks in a small bowl. Chop the whites and add to the potatoes along with the pickles.
  • Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the egg yolks and mash together with a fork until mostly smooth.
  • Pour the yolk mixture over the potatoes and stir well to combine.
  • Refrigerate for at least 2 hours to allow the flavors to meld and the salad to get cold.
  • Sprinkle with paprika before serving.


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