Creamy Deviled Egg Potato Salad

Ingredients

• 1.5 lb gold potatoes
• 6 large hard boiled eggs
• 0.333 cup mayonnaise
• 0.25 cup plain Greek yogurt (such as Fage® 2%)
• 1 tbsp yellow mustard
• 1 tbsp white vinegar
• 1 tsp Old Bay® seasoning (seafood seasoning)
• 0.5 tsp garlic powder
• salt and freshly ground black pepper (to taste)
• 3 tbsp red onion (finely chopped)
• 1 tbsp fresh parsley (chopped)
• paprika (sprinkle)

Steps

1. 1

   Place potatoes in a large saucepan and cover with about 1 inch of salted, cold water.

2. 2

   Bring to a boil over medium heat, and cook until tender, but still firm, 15 to 17 minutes.

3. 3

   Drain well, and set aside until cool enough to handle.

4. 4

   Meanwhile, make the dressing: peel eggs and cut in half; set whites aside.

5. 5

   Place egg yolks in a small bowl and mash with a fork.

6. 6

   Add mayonnaise, yogurt, mustard, vinegar, Old Bay® seasoning, and garlic powder to the yolks; season with salt and pepper.

7. 7

   Stir until dressing is well combined and smooth.

8. 8

   Peel potatoes and cut into 1-inch cubes.

9. 9

   Coarsely chop egg whites and place in a large bowl with the cubed potatoes.

10. 10

    Add red onions and dressing, and stir until well coated.

11. 11

    Taste and adjust the seasoning, if necessary.

12. 12

    Garnish with chopped parsley and a sprinkle of paprika.

13. 13

    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 per serving

• side dish
• potato salad
• deviled eggs
• picnic
• potluck
• creamy
• budget-friendly