DEVILED EGG POTATO SALAD RECIPES

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DEVILED EGG POTATO SALAD RECIPE | MARTHA STEWART



Deviled Egg Potato Salad Recipe | Martha Stewart image

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Provided by Martha Stewart

Categories     Deviled Egg Recipes

Total Time 40 minutes

Prep Time 25 minutes

Yield Makes 5 cups

Number Of Ingredients 9

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

Steps:

  • 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.

DEVILED EGG-POTATO SALAD RECIPE | SOUTHERN LIVING



Deviled Egg-Potato Salad Recipe | Southern Living image

If you were to read a guide on How to Throw a Southern Cookout, you could expect to see a chapter on Classic Dishes That Must be Served. Among the dishes listed you would find fried chicken, pulled pork, and squash casserole, as well as deviled eggs and potato salad. While there are as many variations on these two dishes as there are stars in the heavens, we can all agree that the best way to fix them is the way our Mom did it.We aren’t here to upset the apple cart, but we would like to introduce one more variation on these two favorite dishes. We actually combined deviled eggs and potato salad into one bowl, creating a salad that is the best of both worlds. This salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce. If you want to kick things up a bit, add more hot sauce, some red pepper flakes or a diced hot pepper. For a pretty presentation, place the paprika in a fine mesh sieve to achieve a uniform sprinkle of paprika on top of your potato salad.

Provided by Southern Living

Total Time 45 minutes

Yield Serves 6 (serving size: 1 cup)

Number Of Ingredients 12

2 pounds yellow baby new potatoes, unpeeled and halved (about 7 cups)
8 cups water
2 plus 3/4 tsp.s kosher salt, divided
6 hard-cooked eggs, peeled, divided
1/2 cup mayonnaise (such as Duke’s)
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons drained dill pickle relish
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
6 dashes of hot sauce (such as Tabasco)
2 celery stalks (5 oz. total), diagonally sliced (1 cup)
Paprika

Steps:

  • Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain; chill 10 minutes.
  • While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl. Cut remaining 3 eggs in half; scoop yolks into a small bowl. Coarsely chop egg whites; add to chopped eggs in large bowl. Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.
  • Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery. Stir gently to combine. Garnish with paprika.

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POTATO SALAD DEVILED EGGS RECIPE | ALLRECIPES
Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.
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Reviews 4.7
Total Time 1 hours 0 minutes
Category Appetizers and Snacks, Deviled Eggs
Calories 58.4 calories per serving
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
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POTATO SALAD DEVILED EGGS RECIPE | ALLRECIPES
Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.
From allrecipes.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category Appetizers and Snacks, Deviled Eggs
Calories 58.4 calories per serving
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
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DEVILED EGG POTATO SALAD | MCCORMICK
Transform leftover deviled eggs into a delicious potato salad made perfect with the flavors of McCormick® dill and black pepper. Add a sprinkle of paprika before serving for a classic deviled egg look!
From mccormick.com
Cuisine American,
Calories 216 per serving
  • Refrigerate until ready to serve. Stir and sprinkle with additional paprika before serving.
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DEVILED EGG POTATO SALAD RECIPE | MYRECIPES
Recipe from American Profile
From myrecipes.com
  • Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl. Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.
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DEVILED EGG POTATO SALAD RECIPE - FROM VAL'S KITCHEN
From fromvalskitchen.com
Total Time 0S
  • Peel and cube the potatoes, then place into a large pot of water and boil. Place the eggs into the other pot and boil them while the potatoes are cooking. Dice the onion stalks. IF MAKING THIS RECIPE WITH AN INSTANT POT - Place a steamer basket into the Instant Pot. Place the potatoes, eggs and 1.5 cups water into the Instant Pot. Set the Instant Pot on manual high with a cooking time of 4 minutes. When the Instant Pot has finished cooking the potatoes, do a quick pressure release. Remove the potatoes from the pot and let them cool. Remove the eggs from the pot and place them into a bowl of cold water to cool. Place the mayo and Colman’s Mustard into a small bowl and mix well. Once the potatoes have cooled, place them in a large bowl. Cut the eggs in half. Remove the yolks and place them into a medium sized mixing bowl. Use a fork to break apart the yolks. Chop the egg whites into pieces about the size of the potatoes and set them aside. Place the Colman’s Mustard and mayo into a large measuring cup and mix thoroughly. (Be sure to taste a tiny bit, if you want even more heat just add a little more Colman’s.) Add the mustard-mayo mixture to the egg yolks and combine. Add the eggs into the large bowl with the potatoes. Add the mustard-mayo mixture to the potatoes and eggs and mix thoroughly. Add the onions to the large bowl and mix thoroughly. Refrigerate for at least 2 hours before serving. Garnish with paprika when serving.
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DEVILED POTATO SALAD RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 22 minutes
Category side-dish
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DEVILED EGG POTATO SALAD | IDAHO POTATO COMMISSION
From idahopotato.com
  • 1. Add potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch. Bring the water to a boil. Add a few generous pinches of kosher salt to the water to season the potatoes. Continue to cook until the potatoes are fork tender, about 12-15 minutes.  2. While the potatoes are cooking, add the mayonnaise, egg yolks, yellow mustard, cider vinegar, and sugar to the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer. Beat until smooth and creamy. Season with salt and pepper to taste. 3. Strain the potatoes and rinse them with cold water to stop the cooking process. Allow the potatoes to rest in the strainer for a few minutes to drain off any excess water. 4. Transfer the potatoes to the bowl with the mayonnaise mixture. Add the celery and chopped egg whites; fold to combine. Season with salt and pepper to taste. Transfer the potato salad to an airtight container and place in the refrigerator to chill for at least 2 hours. Garnish with scallions and smoked paprika before serving. 
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From idahopotato.com
  • 1. Add potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch. Bring the water to a boil. Add a few generous pinches of kosher salt to the water to season the potatoes. Continue to cook until the potatoes are fork tender, about 12-15 minutes.  2. While the potatoes are cooking, add the mayonnaise, egg yolks, yellow mustard, cider vinegar, and sugar to the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer. Beat until smooth and creamy. Season with salt and pepper to taste. 3. Strain the potatoes and rinse them with cold water to stop the cooking process. Allow the potatoes to rest in the strainer for a few minutes to drain off any excess water. 4. Transfer the potatoes to the bowl with the mayonnaise mixture. Add the celery and chopped egg whites; fold to combine. Season with salt and pepper to taste. Transfer the potato salad to an airtight container and place in the refrigerator to chill for at least 2 hours. Garnish with scallions and smoked paprika before serving. 
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DEVILED EGG POTATO SALAD WITH BACON RECIPE - FOOD.COM
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!
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Reviews 5.0
Total Time 40 minutes
Calories 546.9 per serving
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