Creamy deviled egg filling creates the dressing that coats each bite of this potato salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the ultimate potato salad for anyone who loves deviled eggs.
I love a cold potato salad in the summertime – or let’s be honest, any other time as well. Potato salad is an awesome side dish for almost any meal.
I’ve shared quite a few (I think this is the 16th!) potato salads with you over the years and I still love coming up with new ones.
Antipasti Potato Salad, Ranch Potato Salad, Spicy Cholula Potato Salad, Dill Pickle and Bacon Potato Salad, Honey Dijon Roasted Potato Salad, and Roasted Potato Salad with Herbs are just a few reader favorites.
This Smoked Salmon Potato Salad sounds absolutely fabulous too and I can’t wait to try it.
Deviled Egg Potato Salad
Served with Grilled Chicken or a juicy steak or steak bites, potato salad is a side dish everyone loves.
In the mood for hot dogs, corn dogs, or a burger? Potato salad works there too.
You can use any potato you like to make potato salad. However, I love the thin-skinned Yukon Gold potatoes.
There’s no need to peel the gold potatoes and the texture stays nice for the salad. If you decide to use russets or red potato, you’ll want to peel the potatoes for the best results.
Perfect Deviled Eggs
For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer.
Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice.
I’ve been using this method to make deviled eggs for years and it works perfectly every time.
Deviled Egg Potato Salad Recipe
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork-tender, about 10 minutes. Drain under very cold water and let rest to dry.
- As the potatoes are cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
- Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cold potatoes to the dressing in the bowl and stir to coat the pasta. Add the green onions and chopped egg whites. Stir to combine.
- Garnish with additional green onions and sprinkle with paprika. Serve immediately or cover and refrigerate until ready to serve.
Deviled Egg Potato Salad
Ingredients
- 12 hardboiled eggs
- 3 lbs golden potatoes, cut into 1/2"-3/4" pieces
- 1 1/4 cup mayonnaise
- 3 tablespoons yellow mustard
- 2 teaspoon white vinegar, or fresh lemon juice
- 2 cloves garlic, finely minced or crushed to paste
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions
Instructions
-
Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain under very cold water and let rest to dry.
-
As the potatoes are cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
-
Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
-
Add the cold potatoes to the dressing in the bowl and stir to coat the pasta. Add the green onions and chopped egg whites. Stir to combine.
-
Garnish with additional green onions and sprinkle lightly with paprika. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Notes
Nutrition
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