Devilled Egg Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A potato salad with hard-boiled eggs mixed into a creamy mustard dressing. The combination of potatoes and eggs creates a hearty, tangy side dish that pairs well with grilled meats or sandwiches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1.5 lbs mini potatoes (red or white)
- 6 large eggs
- 1/4 cup fresh parsley (chopped)
- 2 Tablespoons green onion (finely chopped)
- 1 cup mayonnaise or salad dressing
- 1/4 cup milk or half and half cream
- 3/4 teaspoon mustard powder
- 1 Tablespoon yellow prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon paprika (plus more for topping)
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 397mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 432mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 397MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.