Deviled Egg Potato Salad Recipe
An easy and delicious Deviled Egg Potato Salad recipe that the whole family will love! Perfect for summer cookouts!
Ingredients
- 8-10 baby red potatoes cut into bite-sized cubes
- 10 hard boiled eggs diced
- 1 cup mayo check ingredients if Whole30
- ¾ cup celery sliced
- ½ cup dill pickles diced (check ingredients if Whole30)
- ¼ 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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
Instructions
- Boil Potatoes: Bring a large pot of water to boil. Add cubed potatoes and let simmer until soft. Drain potatoes and rinse with cold water.
- Combine Ingredients: Place cooked potatoes in a large bowl with diced eggs, 1 cup mayo, ¾ cup celery, ½ cup dill pickles, ¼ cup yellow onion, 3 tablespoons pickle juice, 1 tablespoon dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon celery salt, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper, and ½ teaspoon paprika. Mix well to combine.
- Taste and Adjust: Taste and add additional seasoning, pickles or mayo, as desired.
- Serve: Enjoy right away or store in the fridge until ready.
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
Calories: 356kcal | Carbohydrates: 29g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 196mg | Sodium: 853mg | Potassium: 886mg | Fiber: 3g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg
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