Deviled Egg Potato Salad

By Colleen Delawder
June 1, 2014
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Author Notes:

The perfect potato salad to compliment any picnic menu, loaded with chopped hard-boiled eggs, celery, tangy mustard, and creamy mayonnaise.

Colleen Delawder

Serves: 10 to 16

  • 4 pounds red potatoes
  • 1 teaspoon sea salt
  • 6 hard-boiled eggs
  • 6 stalks celery, chopped
  • 1 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon sweet hungarian paprika
  • finely chopped chives
  • sweet hungarian paprika
  1. Peel the potatoes, and then dice them into equal sized chunks.
  2. Place the potatoes and 1-teaspoon sea salt in a large pot, and then cover with water by two inches.
  3. Bring the potatoes to a boil over high heat, and cook until tender.
  4. Drain the potatoes and rinse with cold water for two minutes.
  5. Halve the hard-boiled eggs, and separate the white from the yolk, roughly chopping the egg whites and placing the yolks into a large bowl.
  6. Use a fork to mash the egg yolks, and then mix in the mayonnaise, mustard, pepper, salt, celery seed, and paprika.
  7. Gently fold in the hard-boiled egg whites, celery, and potatoes.
  8. Garnish with finely chopped chives and a sprinkle of paprika.

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