Deviled Egg Potato Salad
Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
- Total Time:
- Yield: Makes 5 cups
Photography: Mike Krautter
- 1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
- 4 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon white wine vinegar
- Pinch of smoked paprika
- Coarse salt and freshly ground pepper
- 1 celery, finely chopped (about 1/2 cup), plus more for serving
- 3 tablespoons finely chopped red onion, plus more for serving
Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.