Description
A creamy and tangy twist on classic potato salad, combining the best elements of deviled eggs for a flavorful side dish perfect for picnics, barbecues, or potlucks.
Ingredients
Scale
For the Crust:
- For the salad:
- 2 lbs (about 6 medium) Yukon Gold potatoes, peeled and cubed
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- For garnish:
- 2 tbsp fresh chives, finely chopped
- 1/4 tsp smoked paprika
Instructions
1. Prepare the Crust:
- 1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp salt and bring to a boil. Reduce heat to medium and simmer until tender (about 10-12 minutes). Drain and let cool slightly.
- 2. Meanwhile, hard-boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. 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 mayonnaise, mustards, vinegar, sugar, paprika, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper.
- 4. Gently fold in warm potatoes and chopped eggs until evenly coated. Adjust seasoning if needed.
- 5. Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to meld.
- 6. Before serving, sprinkle with chives and smoked paprika.
Notes
For extra creaminess, mash 1-2 potato pieces into the dressing before adding remaining potatoes. If making ahead, reserve some chives for garnish just before serving.