Description
A delightful blend of creamy deviled eggs and tender potatoes, perfect for summer gatherings and picnics.
Ingredients
Scale
- 6 large eggs
- 2 pounds potatoes (Russets or Yukon Golds)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onion
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Hard boil the eggs: Place the eggs in a large pot, cover them with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Peel and chop the eggs: Peel the eggs under cold running water and chop into small, even pieces.
- Boil the potatoes: Peel and cube the potatoes, add to salted boiling water, and cook for 15-20 minutes until tender.
- Create the dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
- Combine ingredients: Gently fold in chopped eggs and cooled potatoes into the dressing, adding diced green onions.
- Serve it up: Transfer the salad to a serving platter, dust with paprika, and serve either chilled or at room temperature.
Notes
This dish can be made a day in advance for the flavors to meld. Avoid overcooking the eggs and potatoes for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 210mg