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A bowl of potato salad topped with hard-boiled egg halves on a pink pedestal with a blue background.

Easter Deviled Egg Potato Salad

Prep

20 MIN

Total

2 HRS 5 MIN

Servings

6 Servings

This Easter Deviled Egg Potato Salad recipe combines two classics into one delicious side dish. Kraft Real Mayo, Heinz Dill Relish, and Grey Poupon ...

Ingredients

  • 2

    lb

    Yukon Gold potatoes (about 8), cut into 1/2-inch chunks

  • 4-1/2

    tsp

    Lemon Juice

  • 3/4

    cup

    Kraft Real Mayo

  • 1/4

    cup

    Heinz Dill Relish

  • 5

    tsp

    Grey Poupon Dijon Mustard

  • 4-1/2

    tsp

    Chopped fresh Dill, divided

  • 1-1/2

    tsp

    Paprika, divided

  • 6

    each

    Hard-Cooked Eggs, Chopped

  • 1/2

    cup

    Chopped Red Onion

Springtime Showstoppers

Real Mayo Creamy & Smooth Mayonnaise
KRAFT SAUCES

Real Mayo Creamy & Smooth Mayonnaise

Dill Relish
Heinz

Dill Relish

Dijon Mustard
Grey Poupon

Dijon Mustard

Instructions

  1. Step 1

    Cook potatoes in boiling water 10 to 15 min. or just until tender; drain.

  2. Step 2

    Place potatoes in large bowl. Add lemon juice; mix lightly. Cool completely.

  3. Step 3

    Mix mayo, relish, mustard, 3 tsp. dill and 1 tsp. paprika until blended.

  4. Step 4

    Add eggs, onions and mayo mixture to potatoes; mix lightly.

  5. Step 5

    Sprinkle with remaining dill and paprika.

  6. Step 6

    Refrigerate 30 min before serving.