My Deviled Egg Potato Salad Is the Best of Both Worlds

Add the diced potatoes to a stock pot and cover with water by 1 inch. Season the water with salt and bring to a boil over high heat. Allow the potatoes to boil until just tender, first checking for tenderness at the 5-minute mark. You should be able to cut into a potato easily with a butter knife, but it shouldn’t be mushy. If they’re not ready yet, continue to check every few minutes until the potatoes are done.  Drain the potatoes, but don’t rinse. Spread them into an even layer on a rimmed baking sheet and leave on the counter to cool to room temperature, about 30 minutes.

Meanwhile, place the eggs in a sauté pan and cover with water by 1 inch. Bring to a boil over high heat. When the water begins to boil, turn off the heat, cover with a lid, but leave the pan on the stove. Set a timer for 8 minutes and allow the eggs to cook. (Alternatively, you can steam the eggs to cook them.) In the meantime, prepare an ice bath. When the timer goes off, use a slotted spoon to transfer the eggs to the ice bath. Let the eggs cool in the ice bath for 3 minutes, then peel.

In a large mixing bowl, use a rubber spatula to stir together the mayonnaise, relish, mustard, vinegar, and paprika.

Add the cooled potatoes, celery, and onions to the bowl with the dressing. Use the large holes of a box grater to grate the hard boiled eggs into the bowl. Use the rubber spatula to stir everything together. Give it a taste and add salt and pepper as needed. Garnish with more paprika and serve immediately or cover and chill. Store leftovers in an airtight container in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!