Deviled Egg Potato Salad Recipe( Let’s Keep It Nutritious!)

by Austin Carter

New Recipe

PREP TIME - 25minutes  COOK TIME - 15minutes  RESTING TIME - 40minutes s TOTAL TIME - 1hour  20minutes  COURSE - Salad CUISINE - American SERVINGS - 6 CALORIES - 250 kcal

Deviled Egg Potato Salad

– Large saucepan – Mixing bowls (small and large) – Knife – Cutting Board – Measuring Spoons – Stirring Utensil – Colander or strainer

EQUIPMENT

– 2  lbs  yellow baby new potatoes, unpeeled – 2,3/4 tbsp  kosher salt – 1/2 cup  mayonnaise (such as Duke's) – 3 tbsp  drained dill pickle relish – 1 tbsp apple cider vinegar – 1 cup celery stalks, diagonally sliced – 8 cups water

INGREDIENTS

– 6 hard-cooked eggs, peeled, divided – 1/4 cup chopped fresh flat-leaf parsley – 1 tbsp yellow mustard – 6 dashes  hot sauce – Paprika

INGREDIENTS

– Boil potatoes, water, and salt until fork-tender. – Drain and chill potatoes for at least 10 minutes. – Coarsely chop 3 eggs; halve the remaining eggs. – Scoop yolks into a small bowl; chop whites and add to yolks

INSTRUCTIONS

–– Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and salt to yolks; stir until smooth. – Combine potatoes, chopped eggs, and mayo mixture with celery; stir. – Garnish with paprika. – Serve and enjoy!

INSTRUCTIONS

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