Deviled Egg Potato Salad || Gracefult Kitchen

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Deviled Egg Potato Salad

Salad

This deviled egg potato salad has a deviled egg yolk dressing and chopped egg whites to mimic everyone's favorite appetizer. Eggs and potatoes cook together to make prep and cleanup easy.

Ingredients

3 pounds potatoes, cut into 1-inch cubes
1 tablespoon kosher salt, plus more to taste
9 large eggs
1 cup mayonnaise
1 tablespoon Djon mustard
2 teaspoons white vinegar
1/2 teaspoon freshly ground black pepper, plus more to taste
1/3 cup sweet relish
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/2 teaspoon paprika
chopped chives for garnish

Description

Place potatoes in a large pot and cover with water up to 3 inches above the potatoes. Add salt and eggs and bring to a boil over high heat; reduce heat to a low boil and cook for 10 minutes.
Remove eggs from water using a slotted spoon and place them in an ice bath. Continue cooking potatoes until tender, 5 to 10 minutes more, and drain. Let cool slightly.
Peel eggs and cut each one in half. Remove yolks and place in a large bowl. Finely chop whites and set aside. Mash yolks with a fork until fully broken down. Add mayonnaise, mustard, vinegar and pepper to yolks and stir well.
Add cooked potatoes, reserved egg whites, relish, celery and onion to the bowl and stir until well combined. Season with more salt and pepper to taste. Transfer salad to a serving bowl and sprinkle with paprika and chives.