Description

Savor the delightful blend of flavors in this Deviled Egg Potato Salad. It’s quick to prepare and features creamy potatoes, hard-boiled eggs, and refreshing veggies, making it a perfect side dish for any gathering or a light meal.

Ingredients

Scale

2 pounds yukon gold potatoes
6 hard boiled eggs
¼ cup green onion
2 stalks celery finely chopped
fresh parsley
¼ cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon olive oil
1 teaspoon salt
black pepper to taste
2 teaspoons red wine vinegar

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Instructions

Bring a large pot of salted water to a boil and cook the potatoes until tender. Drain and let cool slightly.
Peel the potatoes if desired, then cut into bite-size pieces.
Chop the hard boiled eggs and place them in a large mixing bowl.
Add the potatoes, green onions, celery, and parsley.
In a separate bowl, whisk together the mayonnaise, olive oil, Dijon mustard, salt, pepper and red wine vinegar.
Pour the dressing over the salad and gently fold until evenly coated.
Cover and refrigerate for at least 30 minutes before serving.

Notes

For added flavor, you can use other herbs like dill or chives.
Perfect as a picnic side dish or a potluck favorite.
Customize the ingredients by adding pickles or bacon for a different twist.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 7g
Cholesterol: 80mg