Deviled Egg Potato Salad


Recipe from American Profile

10 servings


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2 1/2 pounds russet potatoes (about 5 large) peeled & cut into 1/2" chunks
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons Dijon mustard
1 teaspoon salt
black pepper coarsely ground
3 stalks celery diced
3 wholes hard-boiled eggs coarsely chopped
1/2 cup flat-leaf parsley chopped - plus additional for garnish


1. Place potatoes in a large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.

2. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl. Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.

Created date

August 2015