Deviled Egg Potato Salad
2 Classic Sides brought together as 1 delicious side.
Equipment
- large pot
- cutting board & sharp knife
- kitchen equipment to hard boil eggs
- strainer
- large bowl for ice cold water
- medium bowl
- fork
- measuring cup & spoons
- large serving bowl & spatula
Ingredients
- 4-5 medium Yukon potatoes, scrubbed and cut into bite size pieces
- 1/2 TBS salt (for potates)
- 6 large eggs
- 1/2 cup mayonnaise
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tsp mustard
- 1 rib celery, diced small
- 1/2 shallot, minced
- 2 TBS dill relish
- 1/2 tsp smoked paprika, (DIVIDED)
Instructions
- Scrub, dice potatoes. Place potatoes into a large pot. Fill with water and pour water out and refill with water to 1" above potatoes. Place pot on burner over high heat. Season with 1/2 TBS salt. Bring to a boil, lower heat to a medium and let simmer until potatoes are fork tender.
- Drain potatoes. Run cold water over potatoes until they are cooled. Leave potatoes in strainer to air dry.
- While potatoes are cooking, you can start the eggs. Hard boil your eggs in the method that do this step. Remove eggs and place into a boil of cold icy water to stop the cooking process and to also allow eggs to cool for easy handling.
- Peel eggs and cut in half lengthwise. Remove yolks from hard boiled eggs and place yolks into a small bowl.
- Add in mayonnaise, 1/8 tsp salt, 1/8 tsp black pepper, and mustard into same bowl with yolks. Using a fork, mix ingredients together making sure to break up yolks.
- Divide yolk mixture between the 12 egg white halves. (These should look like deviled eggs.) Cut the deviled eggs into quarters and place into a large mixing bowl.
- To the mixing bowl with the deviled eggs pieces, add in the cooked, drained, and cooled potatoes, diced celery, minced shallots, relish, and 1/4 tsp smoked paprika. Mix well to combine.
- Place in a serving bowl and sprinkle with paprika.