Recipes Salad Potato Salad Recipes Creamy Potato Salad Recipes Deviled Egg Potato Salad 5.0 (5) 5 Reviews 1 Photo This deviled egg potato salad has a deviled egg yolk dressing and chopped egg whites to mimic everyone's favorite appetizer. Eggs and potatoes cook together to make prep and cleanup easy. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Published on July 23, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 15 mins Cool Time: 15 mins Total Time: 55 mins Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 3 pounds potatoes, cut into 1-inch cubes 1 tablespoon kosher salt, plus more to taste 9 large eggs 1 cup mayonnaise 1 tablespoon Djon mustard 2 teaspoons white vinegar 1/2 teaspoon freshly ground black pepper, plus more to taste 1/3 cup sweet relish 2 stalks celery, finely chopped 1/2 small red onion, finely chopped 1/2 teaspoon paprika chopped chives for garnish Directions Place potatoes in a large pot and cover with water up to 3 inches above the potatoes. Add salt and eggs and bring to a boil over high heat; reduce heat to a low boil and cook for 10 minutes. Remove eggs from water using a slotted spoon and place them in an ice bath. Continue cooking potatoes until tender, 5 to 10 minutes more, and drain. Let cool slightly. Peel eggs and cut each one in half. Remove yolks and place in a large bowl. Finely chop whites and set aside. Mash yolks with a fork until fully broken down. Add mayonnaise, mustard, vinegar and pepper to yolks and stir well. Add cooked potatoes, reserved egg whites, relish, celery and onion to the bowl and stir until well combined. Season with more salt and pepper to taste. Transfer salad to a serving bowl and sprinkle with paprika and chives. I Made It Print Nutrition Facts (per serving) 355 Calories 21g Fat 33g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 355 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 177mg 59% Sodium 707mg 31% Total Carbohydrate 33g 12% Dietary Fiber 3g 12% Total Sugars 5g Protein 9g 19% Vitamin C 14mg 15% Calcium 54mg 4% Iron 2mg 14% Potassium 830mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.