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Creamy Classic Deviled Egg Potato Salad Recipe Easy Homemade Mustard Dressing

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A creamy and tangy potato salad featuring deviled eggs and a homemade mustard dressing, perfect for potlucks and BBQs. This easy recipe combines tender potatoes with a rich, mustard-forward dressing for a comforting and crowd-pleasing side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 6 large eggs, hard-boiled and peeled
  • ¾ cup mayonnaise (preferably full-fat)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely chopped
  • 2 tablespoons red onion, finely diced (optional)
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste
  • Paprika for garnish (optional)
  • Smoked paprika for subtle twist (optional)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender but still firm. Drain and set aside to cool slightly.
  2. While potatoes cook, place eggs in a separate pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Immediately transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.
  3. In a medium bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust seasoning.
  4. Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks into a bowl and mash them with a fork. Stir in 2-3 tablespoons of the mustard dressing to create a creamy deviled egg mixture. Reserve the egg whites for mixing and garnish.
  5. In a large bowl, gently mix the warm potatoes with the chopped celery, red onion, and fresh dill. Fold in the deviled egg yolk mixture and remaining mustard dressing, stirring carefully to coat everything evenly. Chop the egg whites and gently fold them in, reserving a few halves for garnish.
  6. Cover the salad and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle with a pinch of paprika and arrange reserved egg halves on top for presentation.

Notes

Use Yukon Gold or small red potatoes to hold shape and avoid mushiness. Start boiling potatoes in cold water for even cooking. Use an ice bath for eggs to prevent overcooking and green yolk rings. Fold ingredients gently to keep potatoes intact. Chill salad for at least 1 hour to meld flavors. May substitute mayonnaise with Greek yogurt or use gluten-free mustard for allergy-friendly options.

Nutrition

Keywords: potato salad, deviled egg, mustard dressing, creamy potato salad, BBQ side dish, easy potato salad, classic potato salad

Find it online: https://norasfoods.com/creamy-classic-deviled-egg-potato-salad-recipe-easy-homemade-mustard-dressing/