Deviled Egg Potato Salad

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1 kg/ 2.2 lbs potatoes

6 eggs

150 g/ 5.3 oz/ ¾ cup diced sweet cucumber pickles

1 small red onion

250 g/ 8.8 oz/ 1 cup mayonnaise

2 teaspoons medium mustard

½ teaspoon sweet paprika powder

¼ teaspoon smoked paprika powder

2-3 tablespoons juice from the jar of pickles, more to taste

2-3 teaspoons lemon juice, to taste

small bunch fresh chives

fine sea salt and black pepper


1. Wash the potatoes, place them in a saucepan, cover with water, bring to a boil, add salt, cover and cook for about 20-25 minutes or until the potatoes are tender and easily pierced with a fork. Alternatively, peel and cube the potatoes and cook them for about 10-15 minutes or until tender. Drain well and leave until cool.

2. Prepare the hard-boiled eggs. Place the eggs in the saucepan, cover with water. Bring to a boil, turn the heat off and let the eggs in the hot water, covered, for 12-15 minutes, depending on size. Drain and rinse with cold water. Leave to cool completely.

3. Once the potatoes are cool, peel and cut them into cubes. Place in a bowl.

4. Finely chop the eggs and place them in the bowl as well.

5. Add the finely chopped onion and pickles. Stir.

6. In another bowl, mix together the mayonnaise, mustard, both paprika powders, finely chopped herbs, about 2 tablespoons pickle juice, 1-2 teaspoons lemon juice, salt, and pepper. Stir well.

7. Add to the potato egg salad and stir carefully. Adjust the taste with more pickle and lemon juice, salt and pepper.

8. Keep the salad covered and refrigerated for about two hours until serving. Stir again and adjust the taste again, if necessary, before serving.

Bon Appetit!

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