Potatoes with tangy deviled eggs create a creamy, flavorful side. Ideal for picnics, vegetarian and gluten-free.
# What You'll Need:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced
→ Salad Dressing
05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika
# How-To Steps:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then cook until just fork-tender for 12–15 minutes. Drain and let cool slightly.
02 - Place eggs in a medium saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
04 - Add cooled potatoes, celery, green onions, and chopped eggs to the bowl with dressing. Gently fold until all components are evenly coated.
05 - Taste and adjust the seasoning with additional salt or pepper if necessary.
06 - Transfer mixture to a serving dish. Sprinkle with extra smoked paprika and chopped chives or parsley.
07 - Chill for at least 1 hour before serving to develop flavors.
