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Deviled Egg Potato Salad

Deviled Egg Potato Salad

Cost $7, save $10

Source: Recommended by CookPal

  • 20 Min
  • 5 Servings
  • $7

INGREDIENTS

  • Vegetables

    • 🥔 1 1/2 pounds gold potatoes
    • 🧅 3 tablespoons red onion
    • 1 tablespoon fresh parsley

  • Protein

    • 🥚 6 large hard-boiled eggs

  • Dressing

    • 1/3 cup mayonnaise
    • 1/4 cup plain Greek yogurt
    • 1 tablespoon yellow mustard
    • 1 tablespoon white vinegar
    • 1 teaspoon Old Bay® seasoning
    • 1/2 teaspoon garlic powder

STEPS

1

Place potatoes in a large saucepan and cover with about 1 inch of salted, cold water. Bring to a boil over medium heat, and cook until tender, but still firm, about 15 to 17 minutes. Drain well, and set aside until cool enough to handle.

2

Meanwhile, make the dressing: peel eggs and cut in half; set whites aside. Place egg yolks in a small bowl and mash with a fork. Add mayonnaise, yogurt, mustard, vinegar, Old Bay® seasoning, and garlic powder; season with salt and pepper. Stir until dressing is well combined and smooth.

3

Peel potatoes and cut into 1-inch cubes, coarsely chop egg whites, and place in a large bowl. Add red onions and dressing, and stir until well coated.

4

Taste and adjust the seasoning, if necessary. Garnish with chopped parsley and a sprinkle of paprika. Store in the fridge to chill before serving.

NUTRIENTS

Per 1 serving

🔥

333

Calories

  • 13
    Protein
  • 31
    Carbs
  • 18
    Fats

💡 For a smoother texture, ensure that the potatoes are peeled while they are warm.Chill the salad for at least an hour before serving to enhance the flavor.For an extra layer of flavor, add a little smoked paprika on top.