Description
This unique fusion dish combines the starchy comfort of tender Yukon Gold potatoes with the rich, tangy profile of a classic deviled egg. Featuring a luxurious yolk-based emulsion, crunchy celery, and sweet relish, this potato salad offers a perfect textural contrast. It is a robust and crowd-pleasing side dish that brings vibrant, picnic-inspired flavors to your backyard barbecue, ensuring every bite is packed with savory, creamy satisfaction.
Ingredients
3 lbs Yukon Gold Potatoes
8 large Hard Boiled Eggs
1 cup Mayonnaise
2 tbsp Yellow Mustard
1/4 cup Sweet Pickle Relish
2 stalks Celery, finely diced
1 tsp Paprika
Salt and Pepper to taste
Instructions
Scrub potatoes and cut into uniform one-inch cubes.
Boil potatoes in salted water until fork tender, about 12 minutes.
Drain potatoes and allow to cool completely.
Peel hard-boiled eggs and slice in half lengthwise.
Remove yolks and place into a medium bowl; dice the egg whites.
Mash yolks with mayonnaise, mustard, and relish until smooth.
Season the yolk mixture with salt and pepper.
Combine cooled potatoes, diced egg whites, and yolk mixture in a large bowl and fold gently to combine.
Top with a sprinkle of paprika before serving.
Notes
Ensure potatoes are fully cooled before mixing to prevent the emulsion from thinning. You can store leftovers in an airtight container in the refrigerator for up to 3 days. For a fresher crunch, fold the celery in just before serving.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 185mg