Deviled Egg Potato Salad

🧂 Ingredients

• 8-9 large Yukon Gold potatoes
• salt

  for boiling
• 7 eggs

  hard boiled
• 2-3 green onions

  sliced thinly
• 1 2/3 cup mayonnaise
• 2 tablespoons relish
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons white vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon granulated onion
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

  (optional)

Instructions

• 1 If using russets, peel them first. If using Yukon gold potatoes, leave the skins
  on. Leave them whole.
• 2 Bring a large pot with 2 quarts of water to a rolling boil. Reduce to
  medium-high heat, add 1 tablespoon of salt, stir, and add the whole potatoes.
  Cook for 18-22 minutes or until fork tender.
• 3 Drain potatoes and set them aside to cool. Once cooled, cut them into bite-sized
  cubes.
• 4 Slice one of the eggs into quarters. Set aside for garnish. Cut the remaining 6
  eggs in half, remove yolks, and set aside. Net, chop the egg whites into small
  pieces.
• 5 Chop green onion, reserving 1 tablespoon for garnish.
• 6 In a large mixing bowl, mash the egg yolks, then combine them with mayonnaise,
  green onion, vinegar, mustard, relish, granulated onion, salt, black pepper, and
  granulated garlic to form the deviled egg dressing. Taste for flavor and adjust
  accordingly.
• 7 Add chopped egg whites and potatoes and fold them into the dressing.
• 8 Scoop potato salad into a serving dish and garnish with the quartered egg, a
  sprinkling of paprika (optional), and the reserved green onion slices. Cover it
  tightly with plastic wrap, and place it in the refrigerator for 2-3 hours before
  serving. See below for the proper serving technique.
• 9 Store leftover potato salad in the fridge for up to 3 days after preparation.
• 10 Serving Potato Salad: Fill a bowl that is larger than your serving dish with
  ice. Place the potato salad dish on top of the ice bowl. It will keep the salad
  cool. Cover with plastic wrap until the time of service. Drain away melted ice
  and replenish as needed.

Nutrition Info