Grammy's Kitchen · Potato Salad · Deviled Egg Potato Salad
One of 103 potato salad recipes we measured
28 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 9% |
| acid | 1% | 1% |
| salt | 0% | 0% |
| egg | 23% | 0% |
| aromatics | 4% | 5% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds potatoes (peeled and cubed into 1-inch pieces) |
| 300 g | 6 large eggs (at room temperature) |
| 165 g | 3/4 cup mayonnaise |
| 13 g | 1 tablespoon Dijon mustard |
| 14 g | 1 tablespoon unsalted butter (softened) |
| 15 g | 1 tablespoon white vinegar (or apple cider vinegar) |
| 1 g | 1/4 teaspoon ground black pepper |
| 3 g | 1/2 teaspoon salt |
| 80 g | 2 stalks celery (diced) |
| 53 g | 1/3 cup chopped green onions |
| 25 g | 1/4 cup sweet relish (or chopped dill pickles) |
| Sweet paprika (for garnish) |
Method: 6 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Deviled eggs and potato salad, two of my favorite things. Combine them into one and you have one amazing potato salad! Great recipe!” — a cook, 5.0★
“This is one of our favorite summer side dishes!! We make it for every bbq & party! It tastes so good & it's always a hit!!” — a cook, 5.0★