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Deviled Egg Potato Salad

  • Author: Erin
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

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Ingredients

  • 810 baby red potatoes, cut into bite-sized cubes
  • 10 hard boiled eggs, diced
  • 3/4 cup celery, sliced
  • 1/4 cup yellow onion, diced
  • 1/2 cup dill pickles, diced (check ingredients if Whole30)
  • 1 tablespoon dijon mustard (check ingredients if Whole30)
  • 1 cup mayo (check ingredients if Whole30)
  • 1 teaspoon yellow mustard
  • 3 tablespoons pickle juice
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Boil Water: Bring a large pot of water to boil.
  2. Add Potatoes: Add potatoes and let simmer until soft.
  3. Drain: Drain potatoes and let cool.
  4. Bowl: Place in large bowl.
  5. Add Ingredients: Add remaining ingredients and mix well to combine.
  6. Taste and Adjust: Taste and add additional seasoning, pickles or mayo, as desired.

Notes

  • Dill Pickles/Whole30: Here is a nice little article about what pickle brands are Whole30!
  • Mayo/Whole30: I like to make my own 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.

Keywords: deviled egg potato salad