Deviled Egg Potato Salad

5 from 4 votes

Deviled Egg Potato Salad

This simple Deviled Egg Potato Salad Recipe combines two great classics into a delicious dish that you won’t be able to resist. Rich and creamy, this potato salad is perfect for family gatherings, picnics and barbecues.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Side Dish

Cuisine: Vegetarian

Keyword: eggs, Greek yogurt, potato

Servings: servings

Ingredients

500 grams (1.1 lb) potatoes peeled and diced
4 eggs hard-boiled, chopped
80 grams (⅓ cup) Greek yogurt
60 grams (¼ cup) mayonnaise
1 tbsp Dijon mustard
2 tbsp chives finely chopped
salt and pepper to taste

Metric - US Customary

Instructions

Dice the potatoes, then place in a pot and boil in salted water until they are tender. Once they are ready, drain and let cool.
While the potatoes are cooking, hard-boil the eggs, let them cool, then dice into small cubes.
In a bowl, combine Greek yogurt with mayonnaise, Dijon mustard, chives, salt, and pepper. Taste and adjust with more seasonings to your own likings.
Once they have cooled, transfer diced potatoes and chopped eggs to a large mixing bowl. Add the Greek yogurt dressing and gently stir to combine all ingredients together.
Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator for about 1 to 2 hours before serving.
Serve with a sprinkle of paprika and more chives, if you desire.

Nutrition