Deviled Egg Potato Salad

4-5 medium potatoes
2 hard boiled eggs, diced + 2 hard boiled egg yolks
1/2 cup mayonnaise
1-2 celery stalks, sliced
1-2 Tbsp. diced pimento, opt.
1-2 dill pickles, minced
2 tsp pickle juice
2 tsp dijon mustard
1 tsp ground yellow mustard
1/2 tsp salt
1/4 tsp paprika
salt & pepper to taste

Wash and groom your spuds. Yes I said groom ( remove sprouts and blemishes) and either peel or don’t peel them, the skins are actually really good for you. Cut potatoes into bite cubes.

Place potatoes in a large pot, make sure you have about 2 inches of water covering your potatoes. Some people cover their pot, some people don't. So, whatever you decide. Cook 15-30 minutes or until potatoes are tender.  Drain well.

Rinse potatoes with cool water. Now, you don't want to use your sink spray-majig unless your water is on pretty low.  The pressure from the water will do very mean and ugly things to your potatoes, so keep the water pressure low. Alright, now drain well, and refrigerate while your making the dressing....

In a large mixing bowl, mix together mayonnaise, hard boiled egg yolks, celery, pickles.....Oh bull butter! Just throw it ALL in the bowl (except potatoes n egg whites) and mix it up! Just be sure to smoosh the egg yolks to make them smooth.

Add potato and egg pieces to the dressing and mix well, gently fold so you don't smash your potatoes, allthough I will say, I love a creamy tater salad.

Chill for 20-30 minutes to let the flavors settle.

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