Deviled Egg and Potato Salad
A staple of any spring or summertime gathering, this deviled egg and potato salad is fresh, tangy and comes together quickly thanks to the refrigerated diced potatoes.
Prep Time:
15 min
Cook Time:
10 min
Servings:
6
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Ingredients
- 20 Ounces Simply Potatoes Diced Potatoes
- 1/2 Cup mayonnaise
- 1 Tablspoon dill minced
- 2 Teaspoons white vinegar
- 1 Teaspoon Dijon mustard
- 6 hard cooked eggs coarsely chopped
- 3/4 Cup celery diced
- 1/2 Cup dill pickles chopped
- 1 green onion sliced
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Simply Potatoes Diced PotatoesInstructions
- Cook potatoes in microwave according to package directions; drain well.
- Meanwhile, in a large bowl, stir together mayonnaise, dill, vinegar, and mustard.
- Add potatoes, eggs, celery, pickles, and green onion; stir gently until blended. Season with salt and pepper, if desired.
- Cover, and refrigerate at least 2 hours before serving.
Garnish with paprika, if desired.
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