Deviled Egg Potato Salad

Turn everyone's favorite appetizer into a side dish with this Deviled-Egg Potato Salad—eggs, mustard, mayo, and paprika invite potatoes along for the ride!

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 278kcal

Author FoodFaithFitness

Ingredients

1/2 lb. potatoes
2 medium-sized eggs
1 tbsp dill leaves
1/2 tbsp extra virgin olive oil
2 tbsp mayonnaise
1 tsp Dijon mustard
pinch of smoked paprika
pinch of sea salt and black pepper

Instructions

Peel the potatoes and slice into 1-inch cubes. Transfer the diced potatoes to a large pot and cover with salted cold water.
Bring water to a boil over medium heat. Cook the potatoes for 15 minutes or until tender. Drain well, then set aside to cool.
Boil the eggs in water for 10 minutes. Transfer the eggs to a bowl of ice water, peel them, and finely dice them.
Combine the mayonnaise, mustard, olive oil, smoked paprika, and dill in a bowl. Season with a pinch of salt and black pepper, then mix well.
Add the boiled potatoes and eggs, then toss and coat gently with the mayonnaise dressing.
Let the deviled-egg potato salad sit in the fridge for at least 30 minutes before serving. Garnish with fresh dill leaves and a pinch of smoked paprika.

Notes

Place the potatoes in the water BEFORE you turn on the heat on the element. This results in a more consistent texture throughout the potato.
To help remove the shell from the egg, consider air frying or steaming them.
Reserve one hard-boiled egg for garnish. Just slice it up and set them upon the salad.

Nutrition