Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces; Kosher salt and freshly ground black pepper; 1 c. mayonnaise; 3 tbsp. yellow mustard; 6 hard-boiled large eggs, peeled and chopped; 3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves; 6 scallions, thinly sliced; 1/3 c. chopped fresh flat-leaf parsley; 1 (4 ounce) jar diced pimentos, drained; Sweet paprika, for garnish

By Marian Cooper CairnsPublished: Jun 3, 2015

3 Ratings

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Brian Woodcock

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

30 mins

This potato salad gets a delicious spin with the help of another classic.

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Ingredients

3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 cup mayonnaise
3 Tbsp. yellow mustard
6 hard-boiled large eggs, peeled and chopped
3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
6 scallions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1 (4 ounce) jar diced pimentos, drained
Sweet paprika, for garnish

Directions

1. Step 1Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
2. Step 2Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.

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