Make ahead friendly Deviled Egg Potato Salad combines the best of both words: Deviled eggs & creamy potatoes. Ready in 40 min!
- Hard boiled eggs - Yukon gold potatoes - Greek yogurt - Celery - Sweet relish - Chives - Garlic - Dijon mustard - Apple cider vinegar - Salt & pepper - Paprika
Place the eggs in a large pot with cold water. Set the pot on medium-high heat and bring to a boil, then immediately turn the heat off, cover, and let sit for 11-13 minutes.
Next, carefully remove the eggs from the pot to an ice bath, letting them chill for 5-10 minutes, and drain.
When ready to peel, lightly tap each egg on a flat surface to crack the eggshell. Then, gently begin peeling the egg, starting from the bottom, where there is typically an air pocket.
In a large pot, place the cubed potatoes and cover with cool water by 1-inch. Bring to a boil over medium-high heat, and cook until the potatoes are fork tender.
Slice the eggs in half lengthwise. Remove the cooked egg yolks and place them in a small bowl. Mash with the back of a fork until completely smooth.
Cut the cooked egg whites into 1-inch cubes, transfer them to a bowl and set them aside.
Into the bowl with the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Whisk until thoroughly combined.
Place the now-cooled potatoes, chopped egg whites, scallions, celery, and sweet relish into a serving bowl. Gently stir to combine. Adjust the seasoning to your desired taste.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.