Step-by-step instructions

0/4 done

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, 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, and garnish with chopped parsley and a sprinkle of paprika. Store in the fridge to chill.

Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 15 min
Cook time: 20 min
Yield: 5
Ingredients: 1-1/2 pounds gold potatoes; 6 large hard boiled eggs; 1/3 cup mayonnaise; 1/4 cup plain Greek yogurt (such as Fage® 2%); 1 tablespoon yellow mustard; 1 tablespoon white vinegar; 1 teaspoon 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

by Pat Bernitt

🔥 333 kcal⏱ 35 min⏱ 15 min prep🍳 20 min cook👤 5 servings👨‍🍳👨‍🍳 Medium

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This deviled egg potato salad combines two classics—deviled eggs and potato salad— into one tasty side dish that is creamy and tangy, budget-friendly, and can b…

#Dinner#Side Dish#Salad

Step-by-step instructions

0/4 done

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, 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, and garnish with chopped parsley and a sprinkle of paprika. Store in the fridge to chill.