Potato salad is one of those go-to side dishes that most everyone loves. It’s delicious in the summertime paired with baked beans and a homemade black bean burger. It’s the perfect party food, too—an industrial-sized batch can typically be whipped up in no time.

Though you can’t go wrong with a traditional vinegar-based potato salad, sometimes it’s fun to mix things up. Enter in this delectable Deviled Egg Potato Salad! I started with my typical deviled egg filling and added boiled egg whites + new potatoes to the mix. The result is a tangy concoction that gets even more flavorful as you let it chill in the fridge.

INGREDIENTS

2 lbs. new potatoes, quartered & boiled
5 eggs, steamed
1/2 red onion, diced
3 cloves garlic, minced
1/2 c. low-fat mayonnaise
2 T. Dijon mustard
1 t. white wine vinegar
1 t. olive oil
1 t. fresh dill, chopped
Lots of freshly cracked black pepper
Salt to taste

STEPS

1) Bring a large pot of water to a boil. Once boiling, add the quartered potatoes and cook until fork tender, about 10-12 minutes. Keep an eye on them, as you don’t want them to turn mushy. Once they’re done, remove from heat, drain and rinse with cold water.

2) Place a steaming basket in a pot and add about an inch of water. Place the eggs in the basket, put the lid on the pot and turn the burner on high. Steam for 12 minutes and remove from heat. Keep the lid on and allow to sit for 15 minutes. Dump out the warm water, submerge the eggs in cold water with ice and add to the refrigerator for another 15 minutes. Remove and peel the eggs.

3) Slice the eggs in half and remove the yolks. Add the yolks to a large bowl along with the red onion, garlic, mayonnaise, Dijon mustard, white wine vinegar, olive oil and fresh dill. Using a fork to mash the yolks and combine the mixture. Season with lots of freshly cracked black pepper and salt, if desired.

4) Chop the eggs whites and add to the bowl, along with the potatoes. Stir well to combine. Chill for at least 20 minutes before serving.