Deviled Egg Potato Salad

Deviled Egg Potato Salad (Leftovers)

Total time:  2 hours.

Not for Dad. Serves 4-6.

4-5 medium potatoes
2 hard boiled eggs, diced + 2 hard boiled egg yolks
1/2 cup mayonnaise
1-2 celery stalks, sliced
1-2 dill pickles, minced
2 tsp pickle juice
2 tsp dijon mustard
1 tsp ground yellow mustard
1/2 tsp salt
1/4 tsp paprika
salt & pepper to taste

Wash potatoes well, remove sprouts and blemishes, and either peel or don’t peel them. Cut potatoes into bite size or larger cubes. Place potatoes in a large pot, and fill with water 2 inches higher than the highest potato. Cook covered or uncovered 20-40 minutes or until potatoes are tender. Drain well.

Rinse potatoes with cool water, drain well, and refrigerate for 20-30 minutes.

In a large mixing bowl, mix together mayonnaise, hard boiled egg yolks, celery, pickles, pickle juice, dijon mustard, dry mustard, salt, paprika, and optional salt & pepper to taste. Be sure to crush the egg yolks to make them smooth. It should taste on the salty side. Refrigerate for 20-30 minutes.

Add potato and egg pieces to the dressing and mix well. Chill for 20-30 minutes to let the flavors settle.

If you’re wanting a picnic salad, you really shouldn’t use eggs.

I use a full teaspoon of salt, plus 1/2 teaspoon of pepper, so that I don’t have to salt and pepper my salad on my plate. Most people will probably be fine with just 1/2 tsp of salt, though.