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Creamy Deviled Egg Potato Salad

A twist on classic potato salad combining the creamy goodness of deviled eggs with hearty potatoes, perfect for summer cookouts and family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs Peeled and chopped
  • 2 pounds potatoes Boiled and chopped into bite-sized pieces
  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • 1/4 cup chopped green onions
  • to taste Salt and pepper

Method
 

Preparation
  1. Peel and chop the hard-boiled eggs and set aside.
  2. Boil the potatoes in salted water until tender, then drain and let cool.
  3. Once cooled, chop the potatoes into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine the chopped eggs, potatoes, mayonnaise, mustard, and green onions.
  2. Gently mix until everything is well combined.
  3. Season with salt and pepper to taste.
Chilling
  1. Chill in the refrigerator for at least 1 hour before serving.

Notes

This salad is perfect on its own but pairs well with grilled burgers or hot dogs. For storing, keep it in an airtight container in the fridge for up to three days. It's better made ahead of time.