Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Ingredients: 6 cups cubed peeled potatoes; 4 hard-boiled large eggs, chopped; 1 celery rib, chopped; 1/2 cup chopped sweet pickles; 1/3 cup chopped onion; 1/3 cup chopped radishes; 1/2 cup mayonnaise; 3 tablespoons sugar; 1 tablespoon white vinegar; 1 tablespoon 2% milk; 1-1/2 teaspoons prepared mustard; 1/2 teaspoon salt; Optional: Sliced green onions and paprika

Total Time Prep: 20 min. + chilling

Yield 10 servings

Test Kitchen Approved

Deviled egg potato salad is an ideal potluck dish! This delicious, easy-to-transport side dish combines the richness of deviled eggs with the tangy creaminess of a good southern potato salad.

Ingredients

6 cups cubed peeled potatoes
4 hard-boiled large eggs, chopped
1 celery rib, chopped
1/2 cup chopped sweet pickles
1/3 cup chopped onion
1/3 cup chopped radishes
1/2 cup mayonnaise
3 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon 2% milk
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
Optional: Sliced green onions and paprika

Directions

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until tender, 10-15 minutes; drain. Place in a large bowl; add eggs, celery, pickles, onion and radishes.
In a small bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; stir into potato mixture. Cover and refrigerate at least 1 hour before serving. If desired, garnish with green onions and paprika.

Nutrition Facts

3/4 cup: 221 calories, 11g fat (2g saturated fat), 89mg cholesterol, 297mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 5g protein.

Sweet and crunchy pickles, celery and radishes give this springtime potato salad color and flavor. The slightly sweet side dish resembles an Amish potato salad with the classic combination of hard-boiled eggs, mayo, mustard and sugar. —Ellen Benninger, Stoneboro, Pennsylvania

Recipe Creator