Salad DelightGet ready for summer picnics with this amazing Deviled Egg Potato Salad – creamy, tangy, and absolutely delicious!
Ingredients:
4 large potatoes, peeled and cubed
6 hard-boiled eggs, peeled and chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon paprika
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
In a large bowl, combine the cooled potatoes, chopped eggs, mayonnaise, sour cream, Dijon mustard, apple cider vinegar, paprika, red onion, and fresh parsley.
Gently mix until all ingredients are well combined. Season with salt and pepper to taste.
Chill in the refrigerator for at least 1 hour before serving.
Garnish with additional parsley and a sprinkle of paprika before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes (plus chilling time)
Kcal: 300 kcal | Servings: 8 servings