Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 25 min
Total time: 40 min
Ingredients: 1.5 pounds fingerling potatoes, sliced crosswise ½-inch-thick (about 4 ½ cups); 4 large eggs; 0.5 cup mayonnaise; 1 teaspoon yellow mustard; 1 tablespoon white wine vinegar; Pinch of smoked paprika; Coarse salt and freshly ground pepper; 1 celery, finely chopped (about ½ cup), plus more for serving; 3 tablespoons finely chopped red onion, plus more for serving

3.0

(2)

2 Reviews

By

Martha Stewart

Updated on September 2, 2020

Prep Time:

25 mins

Total Time:

40 mins

Yield:

5 cups

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Ingredients

1 ½ pounds fingerling potatoes, sliced crosswise ½-inch-thick (about 4 ½ cups)
4 large eggs
½ cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon white wine vinegar
Pinch of smoked paprika
Coarse salt and freshly ground pepper
1 celery, finely chopped (about ½ cup), plus more for serving
3 tablespoons finely chopped red onion, plus more for serving

Directions

Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.

Mike Krautter

Deviled Egg Potato Salad

Ingredients

Directions

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