This deviled egg potato salad combines two classics—deviled eggs and potato salad— into one tasty side dish, and why not? It’s packed with those flavors you love, it’s creamy and tangy, budget-friendly, and can be easily doubled to feed a crowd.
Ingredients
- 1 1/2 pounds gold potatoes
- 6 large hard-boiled eggs
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon seafood seasoning (such as Old Bay® seasoning)
- 1/2 teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 3 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh parsley
- sprinkle of paprika
Directions
- 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, 15 to 17 minutes. Drain well, and set aside until cool enough to handle.
- 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.
- 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.
- Taste and adjust the seasoning, if necessary, and garnish with chopped parsley and a sprinkle of paprika. Store in the fridge to chill.