Deviled Egg Potato Salad
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- 2 1/2 pound(s) russet potatoes (about 5 large) peeled & cut into 1/2" chunks
- 1/2 cup(s) mayonnaise
- 1/2 cup(s) sour cream
- 3 tablespoon(s) Dijon mustard
- 1 teaspoon(s) salt
- black pepper coarsely ground
- 3 stalk(s) celery diced
- 3 whole(s) hard-boiled eggs coarsely chopped
- 1/2 cup(s) 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.
This recipe is a personal recipe added by RYCHEFREAKLIVE and has not been tested or endorsed by MyRecipes.
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Deviled Egg Potato Salad Recipe at a Glance
- COURSE: Salads