Deviled Egg Potato Salad

2 lbs Yukon gold potatoes, peeled and cubed

6 large eggs, hard-boiled

½ cup mayonnaise or Greek yogurt

1 tbsp yellow or Dijon mustard

2 tbsp sweet pickle relish or finely chopped dill pickles

1 tbsp apple cider vinegar or pickle juice

½ tsp smoked paprika

Salt and black pepper to taste

Optional: chopped chives or dill

Boil potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let cool.
Peel and chop the eggs. Separate yolks from whites.
In a bowl, mash yolks with mayonnaise, mustard, relish, and vinegar until smooth.
Chop the egg whites and fold into the yolk mixture.
Gently mix potatoes with the deviled egg filling. Season with salt and pepper.
Chill for 1 hour to allow flavors to develop.
Sprinkle with paprika and herbs before serving.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m