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Deviled Egg Potato Salad


10 servings

Recipe from American Profile


  • 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

How to Make It

  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.