Deviled Egg Potato Salad

Recipe from American Profile

Yield: 10 servings
Community Recipe from


  • 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. 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. 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.
January 2013

This recipe is a personal recipe added by RYCHEFREAKLIVE and has not been tested or endorsed by MyRecipes.

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