Creamy Deviled Egg Potato Salad
This recipe first appeared on allrecipes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
This deviled egg potato salad combines two classics—deviled eggs and potato salad—into one tasty side dish that is creamy and tangy, budget-friendly, and can be easily doubled to feed a crowd.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place potatoes in a large saucepan and cover with about 1 inch of salted, cold water.
Bring to a boil over medium heat, and cook until tender, but still firm, 15 to 17 minutes.
Drain well, and set aside until cool enough to handle.
Meanwhile, make the dressing: peel eggs and cut in half; set whites aside.
Place egg yolks in a small bowl and mash with a fork.
Add mayonnaise, yogurt, mustard, vinegar, Old Bay® seasoning, and garlic powder to the yolks; season with salt and pepper.
Stir until dressing is well combined and smooth.
Peel potatoes and cut into 1-inch cubes.
Coarsely chop egg whites and place in a large bowl with the cubed potatoes.
Add red onions and dressing, and stir until well coated.
Taste and adjust the seasoning, if necessary.
Garnish with chopped parsley and a sprinkle of paprika.
Store in the fridge to chill before serving.
Notes
You can use other potatoes, but gold or yellow potatoes tend to hold their shape well and not break up.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 311
- Protein
- 12 g
- Carbs
- 26 g
- Fat
- 18 g
- Fiber
- 3 g
Where the calories come from
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