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Deviled Potato Salad

5 from 1 review
  • Author: Ashley @ Sweetpea Lifestyle


The quintessential potato salad.


  • 3 pounds yukon gold potatoes (or red skinned) — chopped into bite size chunks
  • 8 ounces Sweet Pickle Relish
  • 12 hard boiled eggs – diced (although, I just run mine over a box grater!)
  • 1 cup mayo
  • 1/2 cup vinegar (I use champagne, but white or apple cider vinegar is fine!)
  • 1 tablespoon dry mustard
  • 1 tablespoon sugar
  • salt and pepper, to taste
  • paprika, for garnish


  1. Cook the potatoes until fork tender.
  2. Drain well, in colander, covered with clean tea towel.
  3. Add warm potatoes to LARGE bowl, and stir in sweet relish.
  4. Let sit covered until cool.
  5. In a separate bowl, combine mayo, vinegar, mustard, sugar, salt & pepper.
  6. Add eggs in with potatoes, and stir in dressing.
  7. Taste to check seasonings.
  8. Top with paprika garnish.
  9. Let sit, covered, in the fridge a couple hours, overnight is best!

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