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Deviled Egg Potato Salad
Deviled Egg Potato Salad - a simple combination of flavours in a very satisfying version of potato salad that you will use year round, from summer barbecues to winter pot luck dinners.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 to 8 as a side dish
Calories 710 kcal
Ingredients
- 6 cups cooked potatoes cut in small chunks or diced.
- 6 hard boiled eggs
- 3/4 cup plain mayonnaise not salad dressing or salad cream
- 1/4 cup sweet pickle juice
- 1/2 cup roughly chopped sweet pickles
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp salt
- 1/2 tsp turmeric
- 2 tbsp whole grain Dijon mustard
- 1 tbsp honey
Instructions
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Cook the potatoes in salted water and let them cool completely, or at least until they are cool enough to handle. Chop them into small chinks or about a half inch dice.
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Hard boil the eggs for about 10-12 minutes. Drain off the boiling water, cover the eggs in cold water and let them cool for 10-15 minutes before peeling off the shells and cutting the eggs in half to remove the yolks to a small bowl. Chop the egg whites into small pieces and add to the chopped potatoes.
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Add about a tbsp of the mayo to the egg yolks and mash with a fork until the yolks and mayo form a smooth paste.
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Add the mashed egg yolks to the chopped potatoes along with all of the remaining ingredients.
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Toss together well until all of the potatoes are evenly coated in the dressing that forms.
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Cover and chill the potato salad for several hours or overnight before serving.
Recipe Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.