Kristi's Deviled Egg Potato Salad
photo by mailbelle
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 907.18 g russet potatoes or 907.18 g yukon gold potatoes
- 7 hard-boiled eggs
- 118.29 ml Kraft mayonnaise
- 9.85 ml smoked paprika
- 7.39 ml garlic salt
- 9.85 ml fresh coarse ground black pepper
- 7.39 ml ground mustard
directions
- 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.
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Reviews
-
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