Deviled Potato Salad

  • Prep 15 min
  • Total 60 min
  • Servings 8


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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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