Deviled Egg Potato Salad
Deviled Egg Potato Salad is the best tasting combination of deviled eggs and potato salad. This easy recipe is loaded with tasty ingredients.
Prep Time 30 minutes
Cook Time 15 minutes
Potato soak time 1 hour
Servings 8 servings
- 2 pounds fingerling potatoes
- 6 eggs
- 1/4 cup red onion minced
- 2 stalks celery minced
- 1 jalapeno stem and seeds removed, minced
- 3/4 cup black olives sliced
- 1/2 cup dill pickle diced
- 3/4 cup bacon cooked and diced
- 1 cup mayonnaise
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1 teaspoon pepper freshly ground
- 1/2 teaspoon smoked paprika
Wash fingerling potatoes and cut each one in half (or thirds if they're big). Soak in a bowl of cold water for at least an hour.
To cook in Instant Pot, set rack in pot and add potatoes to the top. Add 1 cup of water and cook on high pressure for 8 minutes. Quick release the pressure, drain, and set aside. To cook on stove top, bowl a large pot of water, add potatoes, and cook just until fork tender. You want them soft but not falling apart. Drain and set aside. Be sure potatoes are fully cool before combining with remaining ingredients.
Hard boil the eggs. If using an Instant pot, cook with 1 cup of water for 5 minutes, followed by 5 addional minutes with it off but still under pressure, then at least 5 minutes in an ice bath. To hard boil on cook top, bring a pot of water to a boil, reduce heat to maintain a simmer, add eggs and allow to cook for about 10 minutes before transferring to an ice bath. Peel and slice.
Combine all ingredients except paprika in a large bowl.
Gently toss to combine. Adjust any ingredients to taste, if desired. Garnish with paprika and serve cold.
Calories: 362kcal | Carbohydrates: 22g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 823mg | Potassium: 581mg | Fiber: 3g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 25.1mg | Calcium: 49mg | Iron: 1.7mg