New This Month

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.

  • Prep:
  • Total Time:
  • Yield: Makes 5 cups

Photography: Mike Krautter

Ingredients

  • 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

Directions

  1. Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.

  2. 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.

  3. 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.

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