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Creamy Deviled Egg Potato Salad Recipe Easy Homemade with Mustard and Celery

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A creamy and tangy potato salad featuring deviled eggs, mustard, and crunchy celery, perfect for barbecues, picnics, and weeknight dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into 1-inch cubes
  • 6 large eggs, hard-boiled and peeled
  • 1 cup finely chopped celery
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard (optional)
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped fresh dill (optional)
  • Salt and pepper to taste
  • Pinch of smoked paprika for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, or until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly.
  2. While the potatoes simmer, place the eggs in another pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Transfer eggs to an ice bath to cool completely. Peel and set aside.
  3. Slice 4 of the hard-boiled eggs in half lengthwise. Scoop out the yolks and place them in a medium bowl. Mash the yolks with a fork, then add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy. Chop the egg whites and reserve for the salad.
  4. In a large mixing bowl, add the cooled potatoes, chopped celery, green onions, chopped egg whites, and fresh dill. Pour the deviled egg yolk mixture over the top.
  5. Fold the ingredients together gently to coat each piece evenly with the creamy dressing without mashing the potatoes. Taste and adjust salt, pepper, or mustard as needed.
  6. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld. Before serving, garnish with a light sprinkle of smoked paprika and additional dill if desired.

Notes

Use Yukon Gold or red potatoes to hold shape better. Avoid overmixing to keep potatoes chunky. Older eggs peel easier. Chill salad at least 1 hour for best flavor. Vegan adaptation: use vegan mayo and omit eggs or substitute with tofu or chickpeas.

Nutrition

Keywords: potato salad, deviled egg, mustard, celery, creamy potato salad, picnic recipe, barbecue side dish

Find it online: https://dahliadishes.com/creamy-deviled-egg-potato-salad-recipe-easy-homemade-with-mustard-and-celery/