Kristi's Deviled Egg Potato Salad

READY IN: 2hrs 15mins
Recipe by Kristi Waterworth

If this potato salad didn't exist, it would be necessary to invent it.

Top Review by mailbelle

This was a little too peppery for us. If making again I think I'd cut back on the pepper. Made for the Herb/Spice of the Month: Paprika, in the French Forum.

Ingredients Nutrition


  1. Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
  2. In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
  3. Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
  4. Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.

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