Paprika Deviled Egg Potato Salad
Paprika Deviled Egg Potato Salad combines tender Yukon gold potatoes, creamy mayo, tangy mustard, and zesty pickle relish with chopped hard-boiled eggs and smoky paprika for a flavorful, creamy twist on classic potato salad. Perfect for picnics, potlucks, and summer meals.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: About 1 hour 40 minutes
- Yield: 6-8 servings
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 pounds Yukon gold potatoes, diced
3 large eggs
½ cup mayonnaise
½ cup pickle relish
1 tablespoon garlic powder
1 tablespoon onion powder
¼ cup yellow mustard
1 tablespoon paprika
Instructions
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Place diced Yukon gold potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but not falling apart, about 10-15 minutes. Drain and cool.
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Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit 12 minutes. Transfer to cold water, cool, peel, and chop.
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In a large bowl, mix mayonnaise, pickle relish, garlic powder, onion powder, and yellow mustard until combined.
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Add cooled potatoes and chopped eggs to the dressing. Gently fold until evenly coated.
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Sprinkle paprika on top and stir gently or use as a garnish. Chill for at least 1 hour before serving.
Notes
Add chopped celery or red bell pepper for crunch.
Substitute dill pickle relish for a herbaceous note.
Mix in fresh parsley or dill for brightness.
Use Greek yogurt instead of mayo to lighten the dish.
Add a splash of apple cider vinegar or pickle juice for extra tang.
Store in airtight container in the fridge up to 3 days; serve cold.
Find it online: https://justsosavory.com/paprika-deviled-egg-potato-salad/
