Deviled Egg POTATO SALAD is so good! #subscribe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant potato flakes

Sweet potatoes are more nutritious, while instant flakes save time.

Peel the gold potatoes and cut them into chunks, some smaller potatoes into thirds.

Place the potatoes in a pot and cover them with water, about half an inch to an inch above the potatoes.

Add about 1 tablespoon of salt to the water.

Add a chunk of onion to the pot for flavor, then cover and bring to a gentle rolling boil.

Once boiling, remove the lid and cook the potatoes until knife tender, checking with a paring knife.

In a separate pot, boil 7 eggs, adding a little white vinegar to help with peeling.

Once the water is boiling, lower the eggs gently and boil for about 10 to 12 minutes for hard-boiled eggs.

After the potatoes are done, drain them and place them on a baking sheet to cool quickly, removing the onion.

Rinse the boiled eggs in cool water, then peel them once cool enough to handle.

Mash the yolks of 5 eggs in a bowl to make the dressing for the potato salad.

Add 12 ounces of mayonnaise to the mashed yolks, along with 1 tablespoon of sweet relish, 1 tablespoon of coarse ground mustard, and a pinch of paprika.

Dice the egg whites and add them to the dressing mixture.

Add the cooled potatoes to the bowl with the dressing and mix well.

Taste and adjust seasonings as needed, adding more mayo or spices if desired.

Top the potato salad with cracked black pepper and a sprinkle of paprika before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens