Real Food Deviled Egg Potato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 4 russet potatoes
  • 8 hard boiled eggs, chopped
  • 2 cups homemade mayo
  • 2 Tbs mustard
  • 1 cup chopped pickles (I used Bubbies Bread & Butter)
  • 1½ tsp paprika
  • 1 tsp dried dill
  • ½ tsp salt
  1. Peel and chop potatoes into chunks (about 1-2 square inches)
  2. Place potatoes in a large stock pot and cover with water
  3. Bring to a boil/ Once boiling, reduce heat to medium low, cover, and let simmer for about 15-20 minutes until fork tender
  4. Drain the potatoes and place in the refrigerator to chill
  5. When the potatoes are cool, add them to a a large mixing bowl along with the remaining ingredients and stir to combine
  6. Refrigerate for 1-2 hours before serving, or overnight (the flavors will develop as it sits)
Recipe by Vibrant Life Army Wife at