My Deviled Egg Potato Salad recipe is a delicious mashup between everybody's favorite retro appetizer and everybody's favorite picnic salad. We'll be making this one on repeat all spring and summer long.
1/4tspsmoked paprika or chipotle chili powder (plus more for garnish)
salt and fresh cracked pepper
chopped fresh parsley
Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are just tender. Check them with the tip of a sharp knife. Drain and cut the potatoes in half or quarters, depending on size. Place them in a large mixing bowl. Add the celery and onion to the bowl.
While the potatoes are cooking, put the eggs in a saucepan and cover with cold water. Bring to a boil, and boil for one minute. Then cover, remove from the heat, and let sit for 12 minutes. Drain and peel the eggs. Slice in half and remove the yolks. Chop the whites and add to the bowl with the potatoes.
Put the yolks, mayonnaise, mustard, vinegar, paprika, cayenne, and celery seed in a small food processor and process until nice and smooth and creamy. Add more mayo if your dressing seems too thick. Season with salt and pepper to taste, and add more of any of the other spices if you like.
Scrape out the dressing onto the potatoes and toss very gently to evenly coat everything. Cover with plastic wrap and chill the salad until ready to serve. Garnish wtih parlsey and a sprinkle of paprika.
No need to wait until the potatoes have cooled before you add the dressing...adding it to warm potatoes helps it to sink in and flavor them.Feel free to up the paprika and cayenne for a spicier dressing.
https://theviewfromgreatisland.com/deviled-egg-potato-salad/ May 4, 2020