Description
A Southern twist on classic potato salad, this recipe combines creamy deviled eggs with tender potatoes, creating a flavorful side dish perfect for any occasion.
Ingredients
Scale
Potato Salad:
- 4–5 medium Idaho potatoes, peeled and quartered
- 1 stick butter
- ½ teaspoon coarse black pepper
- 1 ¼ cup mayonnaise
- 1 medium red onion, diced
- 1 tablespoon mustard
- 1 cup sweet pickle relish
- 4–5 large boiled eggs, chopped
Instructions
- Boil Potatoes: Boil the potatoes until tender, then drain and let cool.
- Prepare Dressing: In a large bowl, mix together butter, black pepper, mayonnaise, red onion, mustard, and pickle relish.
- Combine: Add chopped boiled eggs and cooled potatoes to the dressing mixture, tossing gently to combine.
- Chill: Refrigerate for at least an hour before serving.
Notes
- You can adjust the amount of mayonnaise and mustard to suit your taste preferences.
- For added flavor, sprinkle with paprika before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg