deviled egg potato salad
(1)
This is a recipe my parents brought from Northern Maine, with a minor substitution - celery swapped for pickles. It's a matter of taste and texture and I prefer it with the pick.es. Try it either way. I'm sure this will be a hit at the next family BBQ! I don't have the ingredients down to an exact science, I taste often and adjust the recipe as needed. This is a good starting point.
(1)
yield
10 serving(s)
prep time
1 Hr
cook time
30 Min
method
Stove Top
Ingredients For deviled egg potato salad
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2 1/2 - 3 lbrusset potatoes, peeled and cut into 1 inch pieces
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6 lgeggs, hard boiled
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3/4 cmayonnaise
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2 Tbspmustard or Dijon mustard
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2dill pickles, shredded or pickle relish
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1 1/2 Tbsphoney
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1/4 smonion, finely grated or diced
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salt, to taste
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pepper, to taste
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paprika
How To Make deviled egg potato salad
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1Boil potatoes in a pot of salted water until tender and mashable; about 20 - 25 minutes.
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2Mash potatoes and set aside to cool.
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3Take 4 hard-boiled eggs and dice. Add to the bowl of mashed potatoes.
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4In a small bowl mix mayonnaise, mustard, and honey. Here is where you may wish to taste as you go.
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5Then add the mixture, along with the diced onions, to the mashed potatoes and hard-boiled eggs. Mixing well. Season to taste.
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6Then transfer to a serving dish. Take the other two hard-boiled eggs and carefully slice them. Lay them on top of the potato salad. You can also mix them in depending on your luck slicing them. Sprinkle with paprika.
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