Deviled Potato Salad

deviled potato salad Side
Deviled Potato Salad
  • Prep 15 min
  • Total 60 min
  • Servings 8

Yukon gold potatoes pair well with this traditional deviled egg filling, and the Hungarian paprika adds a colorful touch. MORE+ LESS-

Sarah Caron
Updated June 3, 2011


lb Yukon gold potatoes, cut into 1/2-inch chunks
eggs, hard-cooked
cup mayonnaise
teaspoon ground mustard
teaspoon sweet Hungarian paprika
Salt and pepper to taste


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  • 1
    In 4-quart stockpot or Dutch oven, place potato chunks; add enough water to cover by 1 to 2 inches. Heat to boiling over high heat. Reduce heat to medium; cover and cook 20 to 25 minutes or until tender. Drain; cool 20 minutes.
  • 2
    Meanwhile, peel hard-cooked eggs; place in food processor. Add mayonnaise, mustard and paprika. Process with on/off pulses until smooth.
  • 3
    In large bowl, mix cooled potatoes and egg mixture until well coated. Add salt and pepper to taste. Refrigerate until ready to serve.

Expert Tips

  • This recipe is easy to double or triple for a big crowd.
  • Be sure to cook the eggs ahead of time so that they are completely cooled when it’s time to make the sauce.
  • For a smokier potato salad, use smoked paprika instead of the sweet Hungarian paprika.

Nutrition Information

No nutrition information available for this recipe

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