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Deviled Egg Potato Salad
Deviled Egg Potato Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy and tangy deviled egg potato salad, a delicious fusion of two classics that is budget-friendly and perfect for feeding a crowd.
Ingredients:
  • 1-1/2 pounds gold potatoes
  • 6 large hard boiled eggs
  • 1/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt (such as Fage® 2%)
  • 1 tablespoon yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon Old Bay® seasoning
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • sprinkle of paprika
Instructions:
  • In a large saucepan, cover the potatoes with about 1 inch of salted, cold water. Boil over medium heat until tender but still firm, for about 15 to 17 minutes. Drain well and let cool before handling.
  • While you wait, prepare the dressing: separate the egg yolks from the whites, reserving the whites. In a small bowl, mash the egg yolks with a fork. Mix in mayonnaise, yogurt, mustard, vinegar, Old Bay® seasoning, garlic powder, salt, and pepper until smooth and well combined.
  • Peel and cube potatoes into 1-inch pieces. Coarsely chop egg whites and combine with red onions in a large bowl. Mix in dressing until everything is well coated.
  • Adjust the seasoning to taste, garnish with chopped parsley and a sprinkle of paprika, then chill in the fridge.

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