Smoky Deviled Egg Potato Salad


Tools: Cutting Board, bowl

Preparation time: 5 minutes



6 Diced boiled peeled potatoes

4 Boiled peeled eggs

2 Tsp. apple cider vinegar

1/4 Cup diced carrots and celery

2 Tbsp. minced onion (optional)

1/4 Cup mayonnaise

1 Tbsp. seasoning salt, fresh cracked black pepper, and smoked paprika

Garnish: Green onions, deviled eggs, smoked paprika.



Halve boiled eggs, remove yolks. Dice cooked egg whites. Combine vinegar, spices, mayonnaise and yolks. Break yolks down with a fork until you have a uniform dressing. Fold in potatoes, egg whites, carrots and celery. Season to taste, adding more mayonnaise and vinegar if desired. Let chill in the refrigerator for at least an hour for flavors to marry. Garnish and enjoy!

It’s barbecue season.

I can’t tell you how many people are looking for a good potato salad recipe! One potato salad is never enough. Very few things in this life make me happier than more than one homemade potato salad at a cookout. The flip side of this joy is the dejection of overly sweet or flavorless store bought salads. This version combines two of my absolute favorite components of a potluck into one soul- satisfying side.

You can make the dressing based on your normal deviled egg recipe if you like. I love smoked paprika for the depth it brings. Here’s a little tip: for easier egg peeling, use eggs at least 4 days old and crack the shell as much as possible before you un-peel. The smaller the shell fragments, the less resistance they will give you. I’m also very lazy and use the instant pot to cook my potatoes and eggs at the same time. Garnish this salad with some deviled eggs for a fun hint. I’m just waiting for an invitation where I can bring out this bowl of goodness!

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