Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
Ingredients
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1 ½ pounds fingerling potatoes, sliced crosswise ½-inch-thick (about 4 ½ cups)
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4 large eggs
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½ cup mayonnaise
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1 teaspoon yellow mustard
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1 tablespoon white wine vinegar
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Pinch of smoked paprika
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Coarse salt and freshly ground pepper
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1 celery, finely chopped (about ½ cup), plus more for serving
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3 tablespoons finely chopped red onion, plus more for serving
Directions
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Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
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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.
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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