Deviled Egg Potato Salad

Kitchen Tested
  • Yield 10 servings
  • Prep 10 mins
  • Cook 25 mins

Two old standbys, deviled eggs and potato salad, join forces to make a true crowd-pleaser.

deviled-egg-potato-salad
Mark Boughton Photography/Teresa Blackburn Styling

Two old standbys, deviled eggs and potato salad, join forces to make a potato salad that's a real crowd pleaser.

Ingredients

2 1/2 pounds (about 5 large) russet potatoes, peeled and cut in 1/2-inch chunks
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon Coarsely ground black pepper
3 stalks celery, diced
3 hard-cooked eggs, coarsely chopped
1/2 cup chopped fresh flat-leaf parsley, plus additional for garnish

Instructions

  1. Place potatoes in large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.
  2. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl.  Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.

Recipe by Jean Kressy

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