Deviled Egg Potato Salad

 

Deviled Egg Potato Salad

Ingredients:

- 2 pounds potatoes (red or Yukon gold), peeled and diced

- 6 hard-boiled eggs, peeled and chopped

- 1/2 cup mayonnaise

- 2 tablespoons Dijon mustard

- 1 small onion, finely chopped

- 2 tablespoons fresh dill, chopped

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1 teaspoon of Cajun seasoning

- 1 teaspoon of smoked paprika

- Salt and pepper to taste

- Paprika for garnish

- Chopped fresh chives for garnish (optional)

Instructions:

1. Place the diced potatoes in a large pot and cover them with water. Add a pinch of salt to the water.

2. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are fork-tender.

3. Drain the potatoes and let them cool completely.

4. In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chopped onion, and chopped dill. garlic powder, onion powder, Cajun seasoning, paprika, Mix until well combined.

5. Add the cooled diced potatoes to the bowl with the egg mixture. Gently toss until the potatoes are evenly coated with the dressing.

6. Season the potato salad with salt and pepper to taste, adjusting the seasoning as needed.

7. Transfer the potato salad to a serving dish and sprinkle with paprika for garnish.

8. If desired, garnish with chopped fresh chives for an extra pop of flavor and color.

9. Serve the deviled egg potato salad chilled or at room temperature.

10. Enjoy this flavorful and creamy potato salad with the delicious combination of eggs, onion, and dill!

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