Deviled Egg Potato Salad

Found the basic recipe online at Dallas Morning News and tweaked it.  Very similar in appearance to Favorite Potato Salad, but the taste is a wee bit different.

 

deviled egg potato salad

 

 

3 eggs, hardboiled

3/4 lb new potatoes, chopped small and boiled til tender

1 tb balsamic vinegar

4 oz cream cheese, cubed

1/2 tsp mustard

1/8 cup mayo

1/8 cup chipped onions

1/2 to 1 cup chipped sweet pickles

Smoked paprika

 

Drain potatoes.

Remove the egg yolks, reserving the whites.

Mix all  ingredients except egg whites and potatoes.

Mash the egg whites with a fork.

Fold in egg whites and potatoes.

Season with salt and a dash of sugar.

Top with smoked paprika.

Be careful when stirring to not completely mash the potatoes, you want to keep the chunky texture.

 

 

 

 

 

EZ Mac and Cheese with Corn

corn mac cheese

 

1 box Velveeta Shells and Cheese

1 can corn, drained

1 can Rotel, drained

1 large spoonful of sour cream

1 large spoonful of butter

handful of Velveeta shreds

sprinkle of sugar

 

 

Prepare shells per box instructions, returning to same pan when finished.

Add all other ingredients and stir until butter, cheese and sour cream are melted.

Quick and delicious!