Deviled Eggs Potato Salad

Deviled Eggs Potato Salad

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Jan Hippe


Very yummy deviled eggs mixed in a potato salad.


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20 people
1 Hr
25 Min
Stove Top


  • 2 lb
    white or red potatoes quartered
  • 8
    hard boiled eggs
  • 3/4 c
    mayonnaise or miracle whip
  • 1/3 c
    yellow mustard
  • 1 Tbsp
    apple cider vinegar
  • 3 tsp
  • ·
    salt and pepper

How to Make Deviled Eggs Potato Salad


  1. Add potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch Bring water to boil and continue to cook until the potatoes are fork tender, about 12-15 minutes. Drain in colander.
  2. Cook 8 eggs hard boiled.
  3. While potatoes and eggs are cooking, add mayonnaise, egg yolks, yellow mustard, cider vinegar and sugar to a bowl and with a handheld mixer, beat until smooth and creamy. Season with salt and pepper to taste.
  4. Transfer the potatoes to the bowl with the mayonnaise mixture. Chop egg whites and add to potato salad. Transfer potato salad to an airtight container and place in refrigerator to chill for at least 2 hours.

Printable Recipe Card

About Deviled Eggs Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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