Description
This hybrid salad masterfully blends the creamy, tangy essence of classic deviled eggs with the comforting texture of perfectly cooked Yukon gold potatoes. It is the ultimate side dish for summer gatherings, offering a harmonious balance of flavors through a luxurious, yolk-infused dressing. With its vibrant color from paprika and fresh chives, this salad remains flavorful and structurally sound even when prepared in advance for picnics or barbecues.
Ingredients
3 lbs Yukon Gold Potatoes
6 Large Eggs, hard-boiled
1 cup Mayonnaise
2 tbsp Dijon Mustard
3 tbsp Sweet Relish
1 tsp Paprika
1/4 cup Fresh Chives, minced
Instructions
Boil potatoes in salted water until fork-tender and drain thoroughly.
Allow potatoes to cool to room temperature.
Peel hard-boiled eggs and slice the whites into bite-sized pieces.
Mash the cooked yolks in a large mixing bowl until smooth.
Whisk the mayonnaise, mustard, relish, and half the paprika into the yolks to create the dressing.
Gently fold in the potatoes and egg white pieces.
Garnish with the remaining paprika and fresh chives before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Use full-fat mayonnaise for the best texture and flavor profile. Ensure potatoes are cooled completely before adding the dressing to maintain structural integrity.
- Prep Time: 20
- Cook Time: 15
- Category: Summer Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 165mg