Prep 2 hrs
Cook 15 mins
If this potato salad didn't exist, it would be necessary to invent it.
Make and share this Kristi's Deviled Egg Potato Salad recipe from Food.com.
- 2 lbs russet potatoes or 2 lbs yukon gold potatoes
- 7 hard-boiled eggs
- 1⁄2 cup Kraft mayonnaise
- 2 teaspoons smoked paprika
- 1 1⁄2 teaspoons garlic salt
- 2 teaspoons fresh coarse ground black pepper
- 1 1⁄2 teaspoons ground mustard
- 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.
- 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.
- Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
- Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.
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.
I took couple of liberties, based on what I put in deviled eggs, and it was a hit! I added a little sweet relish and used a bit less black pepper. Thanks for posting!
The funny thing is, my grandmother, mother and aunts all used this recipe and I still use it, my sisters use it, and my kids use it so we all know it's a winner! And we are from Philadelphia! Ok so we don't do it exactly - we dress it hot and leave out the garlic. I am assuming the 1/2 cup means real mayonaise. Sometimes celery, sometimes celery seed, sometimes I make funny faces on top of it with hard cooked eggs and carrot curls. This is awesome! Thanks for posting Kristi. LOL! SA