Description
This fusion side dish combines the creamy, tangy essence of deviled eggs with the hearty, comforting texture of Yukon Gold potato salad. Using a unique dressing created from smashed egg yolks, mayonnaise, and sharp mustard, this recipe provides a velvety, flavor-packed base that clings perfectly to tender potato chunks. Perfect for picnics or family gatherings, this crowd-pleasing salad elevates the classic picnic staple with its sophisticated flavor profile and satisfying texture.
Ingredients
3 lbs Yukon Gold potatoes, medium-sized
6 large eggs, hard-boiled
1 cup high-quality full-fat mayonnaise
2 tbsp yellow mustard
3 tbsp sweet pickle relish
1 tsp paprika
Salt and pepper to taste
Instructions
Boil potatoes in salted water until tender; drain and let steam dry for 5 minutes before cubing.
Separate egg yolks from whites; chop whites and reserve.
Mash egg yolks in a bowl until perfectly smooth.
Whisk mayonnaise, mustard, and sweet pickle relish into the mashed yolks to create a smooth emulsion.
Gently fold the cubed potatoes and chopped egg whites into the dressing until evenly coated.
Season with salt and pepper to taste, and finish with a dusting of paprika before serving.
Notes
For best results, ensure the potatoes are completely dry before adding the dressing to prevent a watery consistency. This salad stores well in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 165mg