Deviled Potato Salad

Potato Salad

Because of my awesome cole slaw recipe, whenever BBQ season rolls around I always forget that I also have an awesome (borrowed) potato salad recipe.

I have unabashedly used Rachel Ray's recipe and added eggs (in my opinion, a must!).

6 all-purpose potatoes, peeled and diced
3 eggs, hard boiled and diced
Coarse salt
1/4 onion
2 tablespoons dijon mustard (or whatever mustard you have on hand)
1 cup mayonnaise, eyeball the amount
1 tablespoon apple cider vinegar
1 teaspoon sweet paprika
1 teaspoon hot sauce (like Tabasco)
Salt and freshly ground black pepper
2 scallions, thinly sliced

Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.

In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes, eggs, and scallions to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings.

Your rating: None Average: 3.5 (2 votes)

Home >> Recipes >> Deviled Potato Salad

Related content