Deviled Eggs Potato Salad


8 hard-cooked eggs, peeled and halved lengthwise, place yolks in a bowl,
save whites
1 cup of mayonnaise
1?4 cup of Dijon mustard
2 tablespoons of dill pickle relish
1 teaspoon of hot sauce (as Tabasco or other brand)
1 teaspoon of salt
1 teaspoon of paprika
Mix the above seasonings with the yolks, which you’ve mashed with a fork until crumbly, stir until smooth.
2 pounds boiled-until-tender red potatoes, halved or quartered
2 stalks of celery, chopped thinly
1?4 cup green onion, sliced thinly
2 tablespoons of chopped fresh parsley (I use frozen fresh parsley, which I always have in the freezer)
1 tablespoon of chopped fresh dill (worth going to buy it, adds ‘zing’)


Chop the egg whites and place in a large bowl with the cooked potatoes, celery, onion, parsley and dill. Pour the mixed seasoned yolks over the potatoes, gently tossing until well combined. Refrigerate until ready to serve.
Garnish with additional parsley and dill just before serving if desired.

Helpful Hints:

I have to say this takes longer than I usually spend on potato salad, but it’s remarkable, memorable and your family/guests will love it.

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