Deviled Egg Potato Salad

Deviled Egg Potato Salad

This hearty side comes together in minutes and combines two classic Southern dishes that are always welcome at any get-together.

Deviled Egg Potato Salad
Makes about 2 quarts
  • 3 pounds assorted baby potatoes, quartered
  • 4 large hard-cooked eggs, peeled and halved
  • ¾ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon water
  • 1 tablespoon distilled white vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper, divided
  • ¼ teaspoon sweet Hungarian paprika
  • ½ cup finely chopped celery
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon dill pickle relish
  • Garnish: chopped fresh chives
  1. In a large cast-iron Dutch oven, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Reduce heat, and simmer until fork-tender, about 10 minutes. Drain well.
  2. In a large bowl, mash together egg yolks with a fork until crumbly; stir in mayonnaise, mustard, 1 tablespoon water, vinegar, salt, ¼ teaspoon pepper, and paprika until smooth.
  3. Coarsely chop egg whites. Gently stir potatoes, celery, onion, relish, and egg whites into mayonnaise mixture until well coated. Cover and refrigerate for up to 24 hours before serving. Just before serving, sprinkle with remaining ¼ teaspoon pepper; garnish with chives, if desired.