Description
A rich and tangy potato salad that combines the creaminess of deviled eggs with tender potatoes for the ultimate picnic side dish. Perfect for BBQs, potlucks, or family gatherings.
Ingredients
Scale
For the Crust:
- For the salad:
- 2 lbs Yukon Gold potatoes (peeled and cubed)
- 6 large eggs
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tbsp chopped fresh dill (or 1 tbsp dried)
- For the dressing:
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- For garnish:
- Extra paprika or fresh dill
Instructions
1. Prepare the Crust:
- 1. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 10-12 minutes until fork-tender. Drain and let cool slightly.
- 2. Meanwhile, hard-boil eggs: cover eggs with water in a saucepan, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to ice water to cool, then peel and chop.
- 3. In a large bowl, whisk together all dressing ingredients until smooth.
- 4. Gently fold in slightly warm potatoes, chopped eggs, celery, red onion, and dill until evenly coated.
- 5. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to meld.
- 6. Before serving, sprinkle with additional paprika or dill for presentation.
Notes
For best texture, don’t overcook potatoes. For a smokier flavor, substitute 1 tsp smoked paprika in the dressing. Leftovers keep for 3-4 days refrigerated.