Golden Hour Porch-Picnic Deviled Egg Potato Salad

"Create a classic summer side called We Were Happy Porch-Picnic Deviled Egg Potato Salad, inspired by Taylor Swift’s ‘We Were Happy.’ Vibe: golden-hour memory, gentle, content.Core: Yukon gold potatoes; hard-boiled eggs; mayonnaise; Dijon (and/or yellow) mustard; apple cider vinegar; dill pickle relish; finely diced celery; optional red onion; fresh dill and/or parsley; pinch sugar; salt/black pepper; paprika for garnish.Method: boil salted water; cook cubed potatoes until just tender; hard-boil eggs, ice-bath, peel/dice. Whisk dressing (mayo, mustards, vinegar, relish, celery, onion, herbs, sugar, salt/pepper). Fold potatoes and eggs with dressing gently. Chill 30–60 min for flavors to bloom.Serve: in a wide bowl, dusted with paprika and extra dill; optional buttered rolls on the side.Include: yield 6–8; total time ~40 minutes plus chilling; exact ingredient amounts (cups/grams); step-by-step doneness cues (potato fork-tender, not mushy).Swaps: lighter version (½ Greek yogurt, ½ mayo); no-onion option; GF by default; egg-free/vegan (omit eggs, use vegan mayo + add chickpeas); add-ins (scallions, crisp bacon).Make-ahead: even better next day; storage 3–4 days refrigerated.Plating: creamy pale gold with paprika ‘sunset’ and green herb flecks—simple, happy, home-kitchen accessible"

Sean.Mahoney06

creator

9/28/2025

date

6–8

servings

bookmarks

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A tender, golden-hued potato salad that captures the gentle warmth of a summer evening. Yukon gold potatoes and creamy hard-boiled eggs mingle with a tangy, herby dressing of mayonnaise, Dijon mustard, dill relish, and fresh herbs. Lightly sweetened and dusted with paprika, this nostalgic side is perfect chilled, evoking contentment and simple porch moments.

summer picnic classic creamy herby make-ahead*swaps-&-tips:*-•-for-lighter-dressing

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Name: Golden Hour Porch-Picnic Deviled Egg Potato Salad
Yield: 68
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cubed (about 4 cups); 5 large hard-boiled eggs, peeled and diced; 2/3 cup mayonnaise (see swaps); 1 tbsp Dijon mustard (or yellow mustard for milder tang); 1 tbsp apple cider vinegar; 2 tbsp dill pickle relish; 1/3 cup finely diced celery; 2 tbsp finely diced red onion (optional); 2 tbsp fresh dill, finely chopped (or parsley for milder herb flavor); ½ tsp granulated sugar; ¾ tsp salt, adjust to taste; ½ tsp freshly ground black pepper; Paprika, for garnish; Optional: buttered rolls, for serving

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