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
Coarsely ground black pepper
3 celery stalks, 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. Serves 10.
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
Nutritional Information
Per serving: 230calories, 13g fat, 4g prot., 24g carbs., 2g fiber, 410mg sodium.
Other Recipe Suggestions
If you liked this Deviled Egg Potato Salad recipe, then you should try these other tasty recipes.
Share This Recipe With Others:
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Post your comments on this recipe