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Kosher Nexus
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Deviled Egg Potato Salad

Ingredients

Original recipe (1X) yields 5 servings

  • 1 1/2 pounds gold potatoes
  • 6 large hard-boiled eggs
  • 1/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon seafood seasoning (such as Old Bay® seasoning)
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • sprinkle of paprika

Directions

  1. Place potatoes in a large saucepan and cover with about 1 inch of salted, cold water. Bring to a boil over medium heat, and cook until tender, but still firm, 15 to 17 minutes. Drain well, and set aside until cool enough to handle.

  2. Meanwhile, make the dressing: peel eggs and cut in half; set whites aside. Place egg yolks in a small bowl and mash with a fork. Add mayonnaise, yogurt, mustard, vinegar, Old Bay® seasoning, and garlic powder; season with salt and pepper. Stir until dressing is well combined and smooth.

  3. Peel potatoes and cut into 1-inch cubes, coarsely chop egg whites, and place in a large bowl. Add red onions and dressing, and stir until well coated.

  4. Taste and adjust the seasoning, if necessary, and garnish with chopped parsley and a sprinkle of paprika. Store in the fridge to chill.