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Deviled Potato Salad
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Deviled Potato Salad
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
255
This has all the flavors of deviled eggs with the right balance of mustard and red wine vinegar.
Ingredients
- 3 Eggs
- 2-1/2 lbs Yukon Gold Potatoes - Peeled and cut into 1 inch pieces; Can also use russets and other potatoes
- 1-1/2 Tbl Olive Oil
- 1/2 Cup Scallions
- 2 Tbl Red Wine Vinegar
- 2 Tbl Dijon Mustard
- 1/4 Cup Avocado Oil Mayonnaise
- Black Pepper - To taste
Preparation
Step 1:
Fill a small saucepan with cold water and bring it to a boil. Put in the eggs carefully to keep the shells from cracking. Cook for 12 minutes and take the eggs out of the water with a slotted spoon and place in a bowl with iced water. Peel the eggs and coarsely chop. Set aside.
Step 2:
While the eggs are cooking, add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork tender and have barely begun to break apart along the edges. Strain the potatoes.
Step 3:
When the potatoes have cooled, place the potatoes in a medium size bowl and sprinkle with olive oil. Add the eggs and scallions. Sprinkle the red wine vinegar over the potatoes and carefully add the mustard and mayonnaise. Add black pepper to taste.
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
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Variations
Hawaiian Potato Salad - Add 2 tablespoons of sweet relish. Vietnamese Potato Salad - Add pickled carrots and daikon.
Additional Notes
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
310
Fat (g):
16
Cholesterol (mg):
217
Sugar (g):
2
Protein (g):
10
Fiber (g):
5
Sodium (mg):
255
Potassium (mg):
868