Deviled Egg Potato Salad

Mark Boughton Photography/Teresa Blackburn Styling
  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 25 mins

Two old standbys, deviled eggs and potato salad, join forces to make a potato salad that's a real crowd pleaser.


2 1/2pounds (about 5 large) russet potatoes, peeled and cut in 1/2-inch chunks
1/2cup mayonnaise
1/2cup sour cream
3tablespoons Dijon mustard
1teaspoon salt
1teaspoon Coarsely ground black pepper
3 stalks celery, diced
3 hard-cooked eggs, coarsely chopped
1/2cup chopped fresh flat-leaf parsley, plus additional for garnish


  1. Place potatoes in large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.
  2. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl.  Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.

Recipe by Jean Kressy

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 180
  • Fat 8g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2g
  • Cholesterol 65mg
  • Sodium 410mg
  • Potassium 460mg
  • Carbohydrate 25g
  • Fiber 2g
  • Sugars 2g
  • Protein 5g
  • Trans Fat 0
  • Vitamin A 10%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 4%