🥔 Deviled Egg Potato Salad

Why choose between deviled eggs and classic potato salad when you can have both? This flavorful recipe combines the creamy, tangy goodness of deviled eggs with the hearty comfort of potato salad—all in one delicious dish!

Ingredients:

• 6 medium potatoes (Yukon Gold or Russet), peeled and cubed
  
• 6 hard-boiled eggs (4 chopped, 2 sliced for garnish)
  
• 1 cup mayonnaise
  
• 2 tbsp yellow mustard (or Dijon for a twist)
  
• 2 tbsp sweet pickle relish (or dill if you prefer)
  
• 1 tbsp apple cider vinegar
  
• 1 tsp sugar
  
• ½ tsp paprika (plus more for garnish)
  
• ½ tsp garlic powder
  
• Salt & pepper to taste
  
• 2–3 green onions or fresh chives, chopped (optional)
  
• Celery (2 stalks, finely diced – optional for crunch)
  

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Instructions:

1. Cook the potatoes: Place cubed potatoes in a pot of salted water. Boil until fork-tender (about 10–12 minutes). Drain and let cool slightly.
   
2. Prepare the eggs: Peel and chop 4 hard-boiled eggs. Slice the other 2 for topping.
   
3. Make the dressing: In a large bowl, whisk together mayonnaise, mustard, relish, vinegar, sugar, garlic powder, paprika, salt, and pepper. Adjust to taste.
   
4. Combine: Gently fold in potatoes, chopped eggs, celery, and green onions until well coated.
   
5. Chill: Cover and refrigerate for at least 1 hour to let the flavors blend.
   
6. Garnish & serve: Top with sliced eggs, a sprinkle of paprika, and extra chives before serving.
   

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✨ Perfect for cookouts, camping trips, or family dinners!

Try this recipe during your next stay at Camp Lakewood Campground!