Devilled Egg Potato Salad

Spring is around the corner and this potato salad is the perfect picnic delight! I based it on a salad I used to get from the deli counter at one of the big supermarkets (Albertson’s, Ralph’s, I can’t remember).

I don’t know about you but I LOVE a really yellow potato salad and I LOVE lots of hard boiled egg. The result is basically a spoonable devilled egg concoction which saves a lot of time on faffing around with a piping bag!

Serves 4-6

Ingredients

2 lbs russet or baking potato

5 large eggs

2 stalks celery, minced

1/2 brown onion, minced

1/3 c. Dill pickle, minced

1 Tbsp fresh dill, minced

1/2 tsp garlic powder

3/4 c. mayonnaise + more as needed

3 Tbsp yellow mustard (French’s preferred)

2 tsp ketchup

1/2 tsp paprika + more for garnish

1/ In a large steamer pot, steam the eggs and potatoes together on high for 10 minutes. Transfer eggs to a bowl of iced water and continue to steam potatoes till a fork pierces through easily. (Time will depend on their size, usually another 15-20 minutes). Transfer potatoes to a large ice bath.

2/ While eggs and potatoes cool, mix the celery, onion, pickle, dill, garlic powder, mayo, mustard, ketchup and 1/2 tsp paprika. Season to taste with salt and pepper, chill in fridge.

3/ Rub the skins off of the potatoes and discard then dice potato into uniform chunks, add to a large mixing bowl. Peel eggs and chop small (I use an egg slicer for ease and less mess). Add eggs to bowl.

4/ Fold in the mayo mixture till well mixed. Add more mayo if too dry. Transfer to a large Tupperware and dust the top of the salad with more paprika. Cover and let chill in the fridge for at least an hour before serving.

*can be made a day ahead. Leftovers will keep for up to 3 days in the fridge.