Wisconsin Potato and Vegetable Growers Association

Deviled Egg Potato Salad

Deviled Egg Potato Salad

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Course Salad, Side Dish
Calories 1579 kcal

Ingredients
  

  • 1 pound Wisconsin russet potatoes
  • 5 Eggs hard-boiled
  • 3/4 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 3 tbsp yellow mustard
  • 2 tbsp white vinegar
  • salt & pepper
  • sprinkle Paprika for garnish

Instructions
 

  • Place the potatoes in a large pot and add enough water to cover them by about an inch. Allow the potatoes to boil for 10 to 15 minutes.
  • When the potatoes are just tender and easily pierced with a fork, remove the pot from the heat and drain them well. Allow the boiled potatoes to cool slightly so they can be easily handled.
  • Peel the potatoes, cube them into 1-inch bite-sized pieces, and place into a large mixing bowl. (Tip: Do not allow the potatoes to chill completely before peeling and cubing; they absorb the flavors of the salad best when they are mixed with the other ingredients while still warm.)
  • Peel the hard-boiled eggs and slice them in half.
  • Place the yolks into a medium-sized mixing bowl and set aside.
  • Roughly chop the egg whites and add them to the bowl with the potatoes.
  • Mash the egg yolks. (Tip: A simple dinner fork is your best friend for this job.)
  • Add the yogurt, mayo, mustard and vinegar to the mashed egg yolks and whisk with a fork until smooth and creamy.
  • Season with salt and pepper to taste.
  • Add the egg yolk mixture to the bowl of potatoes and chopped egg whites and gently stir to combine.

Nutrition

Calories: 1579kcalCarbohydrates: 9gProtein: 43gFat: 151gSaturated Fat: 28gPolyunsaturated Fat: 80gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 896mgSodium: 1937mgPotassium: 400mgFiber: 1gSugar: 9gVitamin A: 1395IUVitamin C: 1mgCalcium: 297mgIron: 5mg
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