Southern Deviled Egg Potato Salad Recipe

Ingredients

• 4-5 medium Idaho potatoes, peeled and quartered
• 1 stick butter
• 1/2 teaspoon coarse black pepper
• 1 1/4 cup mayonnaise
• 1 tablespoon mustard
• 1 cup sweet pickle relish
• 1 medium red onion, diced
• 4-5 large boiled eggs, chopped

Instructions

1. 1

   Prepare the Potatoes: Peel and quarter the Idaho potatoes. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

2. 2

   Mash with Butter and Pepper: While the potatoes are still warm, add the stick of butter and ½ teaspoon of coarse black pepper. Mash them together until smooth and creamy.

3. 3

   Mix the Dressing: In a large bowl, combine the mayonnaise, mustard, and sweet pickle relish. Stir until well blended.

4. 4

   Add Onion and Eggs: Dice the red onion and chop the boiled eggs; fold them gently into the dressing mixture.

5. 5

   Combine Potatoes and Dressing: Add the mashed potato mixture to the dressing and gently combine all ingredients until the potato salad is evenly coated and creamy.

6. 6

   Chill Before Serving: Cover the potato salad and refrigerate for at least 1-2 hours to allow flavors to meld and the salad to chill thoroughly before serving.