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Devilled Egg Potato Salad

This is a creamy, tangy salad made with potatoes, eggs, pickles, and red onion, all tossed in a lemon mayo dressing. It’s rich, zesty, and best served cold. A perfect side for summer BBQs or picnics.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 medium potatoes Yukon Gold or waxy
  • 5 eggs hard-boiled
  • ½ cup lemon mayonnaise or regular mayo + 1 tbsp lemon juice
  • ¼ cup finely diced red onion
  • ¼ cup chopped pickles
  • 2 tbsp pickle juice
  • 1 tsp yellow mustard optional
  • Salt for boiling + seasoning
  • Pepper to taste
  • Paprika for garnish

Method
 

  1. Boil whole potatoes and eggs in salted water; remove eggs after 10 minutes and cook potatoes until tender.
  2. Dice warm potatoes and drizzle with pickle juice or vinegar to soak in flavor.
  3. Mix mayo, mustard, red onion, chopped pickles, and mashed egg yolks into a smooth dressing.
  4. Fold in diced egg whites and potatoes carefully to keep the chunks intact.
  5. Refrigerate for 1 hour, then garnish with paprika before serving.