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.






Favorite Potato Salad

potato salad

6 large potatoes, boiled and chunked

3 TB wine vinegar

3/4 cup mayo

1 TSP ground mustard

8 pickles, chopped (I use Baby Baby Garlic)

1 cup frozen peppers and onions, thawed

McCormick Perfect Pinch Roasted Garlic & Bell Pepper plus salt to taste

3 boiled eggs, chopped


Mix potatoes with wine vinegar in baggie and leave to marinate overnight. Mix all other ingredients in large bowl the next day. Add potatoes, mix well. Chill in refrigerator for several hours to let flavors mix.

This recipe was  loosely based on one I found from Alton Brown online. Thanks for the hint about marinating the potatoes overnight first!