Description
An easy and delicious Deviled Egg Potato Salad recipe that the whole family will love! Perfect for summer cookouts!
Ingredients
Scale
- 8–10 baby red potatoes, cut into bite-sized cubes
- 10 hard boiled eggs, diced
- 1 cup mayo (check ingredients if Whole30)
- 3/4 cup celery, sliced
- 1/2 cup dill pickles, diced (check ingredients if Whole30)
- 1/4 cup yellow onion, diced
- 3 tablespoons pickle juice
- 1 tablespoon dijon mustard (check ingredients if Whole30)
- 1 teaspoon yellow mustard
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
Instructions
- Boil Potatoes: Bring a large pot of water to boil. Add potatoes and let simmer until soft. Drain potatoes and rinse with cold water.
- Combine Ingredients: Place cooked potatoes in a large bowl. Add remaining ingredients and mix well to combine.
- Taste and Adjust: Taste and add additional seasoning, pickles or mayo, as desired.
Notes
- Dill Pickles/Whole30: if you want to keep it Whole30 compliant, checkout these Whole30 Pickle Brands!
- Mayo/Whole30: I like to make homemade Whole30 mayo, but there are a lot of compliant mayo brands like Primal Kitchen and Tessemaes!
- Storage: store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 6oz
- Calories: 199
- Sugar: 1.7 g
- Sodium: 500.8 mg
- Fat: 12.7 g
- Carbohydrates: 13 g
- Protein: 7.6 g
- Cholesterol: 202.5 mg