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Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 1500 s
Cook time: 660 s
Total time: 9960 s
Yield: 10
Ingredients: 5 pounds Potatoes russet flesh and skin raw; 9 Large Egg whole cooked hard-boiled; 1 teaspoon Spices pepper black; 50 grams Celery raw; 1/4 cup Onions spring or scallions (includes tops and bulb) raw; 1 1/4 cup Salad dressing mayonnaise regular; 1 teaspoon Vinegar cider; 1/2 teaspoon Spices paprika

166'

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Not included in this recipe

Treenut

Peanuts

Lactose

Gluten

Fish

Crustaceans

Salad

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 10 Portions +

Potatoes, russet, flesh and skin, raw

5 pounds Potatoes, russet, flesh and skin, raw

Egg, whole, cooked, hard-boiled

9 Large Egg, whole, cooked, hard-boiled

Spices, pepper, black

1 teaspoon Spices, pepper, black

Celery, raw

50 grams Celery, raw

Onions, spring or scallions (includes tops and bulb), raw

1/4 cup Onions, spring or scallions (includes tops and bulb), raw

Salad dressing, mayonnaise, regular

1 1/4 cup Salad dressing, mayonnaise, regular

Vinegar, cider

1 teaspoon Vinegar, cider

Spices, paprika

1/2 teaspoon Spices, paprika

Deviled Egg Potato Salad

Nutri value

Go to instructions

Instructions

7 Steps

166'

Total

25'

Preparation

11'

Cooking

Waiting

Step by step

1 of 7

Prepare Potatoes and Eggs

Place the potatoes and eggs in a stockpot and fill with water to cover by about 1 inch. Add salt to the water according to your preference.

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2 of 7

11'

Boil Potatoes

Over medium-high heat, bring the water to a boil. Reduce heat to medium and boil for 10 to 12 minutes, until the potatoes are fork tender.

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3 of 7

Ice Water Bath

Transfer the eggs to an ice water bath.

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4 of 7

10'

Drain and Season Potatoes

Drain the potatoes in a colander and sprinkle the salt and pepper over them. Allow the potatoes to cool for about 10 minutes before transferring them to a mixing bowl.

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5 of 7

10'

Prepare Salad Mixture

Peel the eggs and chop them. Add the eggs to the potatoes along with the celery, green onion, mayonnaise, mustard, and vinegar and stir gently to combine.

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6 of 7

Serve and Garnish

Transfer to a serving bowl, sprinkle paprika over the top.

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7 of 7

120'

Chill and Serve

Serve warm or, even better, chill it in the refrigerator for an hour or two before serving.

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