Deviled Potato Salad Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

This potato salad gets a delicious spin with the help of another classic.

Categories     deviled eggs     potato salad

Time 30m

Yield 8 servings

Number Of Ingredients 10

3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 c. mayonnaise
3 tbsp. yellow mustard
6 hard-boiled large eggs, peeled and chopped
3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
6 scallions, thinly sliced
1/3 c. chopped fresh flat-leaf parsley
1 (4 ounce) jar diced pimentos, drained
Sweet paprika, for garnish

Steps:

  • Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
  • Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.

DEVILED POTATO SALAD



Deviled Potato Salad image

Yukon gold potatoes pair well with this traditional deviled egg filling, and the Hungarian paprika adds a colorful touch.

Provided by By Sarah Caron

Categories     Lunch

Time 1h

Yield 8

Number Of Ingredients 6

2 lb Yukon gold potatoes, cut into 1/2-inch chunks
2 eggs, hard-cooked
1/4 cup mayonnaise
1/4 teaspoon ground mustard
1/2 teaspoon sweet Hungarian paprika
Salt and pepper to taste

Steps:

  • In 4-quart stockpot or Dutch oven, place potato chunks; add enough water to cover by 1 to 2 inches. Heat to boiling over high heat. Reduce heat to medium; cover and cook 20 to 25 minutes or until tender. Drain; cool 20 minutes.
  • Meanwhile, peel hard-cooked eggs; place in food processor. Add mayonnaise, mustard and paprika. Process with on/off pulses until smooth.
  • In large bowl, mix cooled potatoes and egg mixture until well coated. Add salt and pepper to taste. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

In this delightful Deviled Egg Potato Salad recipe, creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.

Provided by Michelle

Categories     Side Dish

Time 30m

Number Of Ingredients 7

4 pounds potatoes (about 8 large)
12 hard boiled eggs
1 1/2 cups mayo
1/4 cup mustard
2 tablespoons white vinegar
2 tablespoons dill relish
Salt & pepper to taste

Steps:

  • Cut potatoes in half. In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
  • Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
  • Mash the egg yolks, as you would for deviled eggs.
  • Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
  • Fold dill relish into egg yolk mixture.
  • Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
  • Season with salt and pepper to taste.
  • Chill at least 1 hour, or preferably overnight, before serving.

Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 20 g, Protein 11 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 341 mg, Fiber 4 g, Sugar 1 g

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 40m

Yield Makes 5 cups

Number Of Ingredients 9

1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
4 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon white wine vinegar
Pinch of smoked paprika
Coarse salt and freshly ground pepper
1 celery, finely chopped (about 1/2 cup), plus more for serving
3 tablespoons finely chopped red onion, plus more for serving

Steps:

  • Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
  • Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  • Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.

DEVILED POTATOES



Deviled Potatoes image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 12 servings

Number Of Ingredients 9

8 red-skinned potatoes, about 2 inches in diameter
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
5 tablespoons mayonnaise
1 tablespoon relish
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill, plus extra for garnish
1/4 teaspoon cayenne
Smoked paprika, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
  • Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
  • Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
  • Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

POTATO SALAD DEVILED EGGS



Potato Salad Deviled Eggs image

Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.

Provided by Sumrall Butler

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 16

Number Of Ingredients 8

8 eggs
1 large potato, coarsely chopped
2 teaspoons pickle relish
2 teaspoons mustard
4 teaspoons creamy salad dressing (such as Miracle Whip®)
salt to taste
ground black pepper to taste
paprika for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
  • While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g

DEVILED POTATO SALAD



Deviled Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish

Steps:

  • Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
  • In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

Provided by Alison Ball

Categories     Food

Time 45m

Number Of Ingredients 9

6 eggs
6 russed potatoes (peeled and cubed)
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
Salt and pepper, to taste
2 stalks celery (diced)
1 bunch green onion (diced)
½ teaspoon paprika - optional garnish

Steps:

  • Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
  • Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool. Set aside.
  • Cut the eggs in half, remove yolks and place them in a large mixing bowl.
  • Coarsely chop the egg whites and set aside.
  • Smash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
  • Fold in hard boiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
  • Sprinkle paprika on top for garnish and refrigerate until serving.

Nutrition Facts :

DEVILED POTATO SALAD WITH EGGS



Deviled Potato Salad with Eggs image

Add a touch of magic to the next party with Deviled Potato Salad with Eggs. Deviled Potato Salad with Eggs is a great take on traditional deviled eggs.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 7

2 lb. red potatoes (about 6), cooked, cubed
2 stalks celery, thinly sliced
2 hard-cooked eggs, chopped
3/4 cup MIRACLE WHIP Dressing
2 Tbsp. CLAUSSEN Sweet Pickle Relish
1 Tbsp. GREY POUPON Dijon Mustard
1 tsp. celery seed

Steps:

  • Combine potatoes, celery and eggs in large bowl.
  • Mix remaining ingredients. Add to potato mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

This easy Southern-inspired recipe produces a creamy potato salad with a fun twist!

Provided by Holly Nilsson

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 10

2 pounds yellow potatoes (peeled and diced into 1-inch cubes)
8 hard-boiled eggs
2 tablespoons sweet onion (minced, or 2 green onions)
1 stalk celery (finely chopped)
1 cup mayonnaise
1 tablespoon dijon mustard (or 2 teaspoons yellow mustard)
¼ teaspoon seasoned salt
1 teaspoon cider vinegar
black pepper (to taste)
paprika (for topping)

Steps:

  • Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook just until fork tender.
  • Drain and let the potatoes cool while you put together the rest of the salad.
  • In a small bowl whisk together dressing ingredients and set aside.
  • Cut 3 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining eggs.
  • In a large mixing bowl combine the chopped eggs, onion, celery, and cooled potatoes.
  • Pour the dressing over the potato mixture and stir to combine. Taste and season with salt and black pepper to taste.
  • Sprinkle the top with paprika and serve!

Nutrition Facts : Calories 451 kcal, Carbohydrate 28 g, Protein 10 g, Fat 33 g, SaturatedFat 6 g, TransFat 0.1 g, Cholesterol 202 mg, Sodium 438 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving

DEVILED EGG-POTATO SALAD



Deviled Egg-Potato Salad image

If you were to read a guide on How to Throw a Southern Cookout, you could expect to see a chapter on Classic Dishes That Must be Served. Among the dishes listed you would find fried chicken, pulled pork, and squash casserole, as well as deviled eggs and potato salad. While there are as many variations on these two dishes as there are stars in the heavens, we can all agree that the best way to fix them is the way our Mom did it.We aren't here to upset the apple cart, but we would like to introduce one more variation on these two favorite dishes. We actually combined deviled eggs and potato salad into one bowl, creating a salad that is the best of both worlds. This salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce. If you want to kick things up a bit, add more hot sauce, some red pepper flakes or a diced hot pepper. For a pretty presentation, place the paprika in a fine mesh sieve to achieve a uniform sprinkle of paprika on top of your potato salad.

Provided by Southern Living Editors

Time 45m

Yield Serves 6 (serving size: 1 cup)

Number Of Ingredients 12

2 pounds yellow baby new potatoes, unpeeled and halved (about 7 cups)
8 cups water
2 plus 3/4 tsp.s kosher salt, divided
6 hard-cooked eggs, peeled, divided
½ cup mayonnaise (such as Duke's)
¼ cup chopped fresh flat-leaf parsley
3 tablespoons drained dill pickle relish
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
6 dashes of hot sauce (such as Tabasco)
2 celery stalks (5 oz. total), diagonally sliced (1 cup)
Paprika

Steps:

  • Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain; chill 10 minutes.
  • While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl. Cut remaining 3 eggs in half; scoop yolks into a small bowl. Coarsely chop egg whites; add to chopped eggs in large bowl. Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.
  • Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery. Stir gently to combine. Garnish with paprika.

DEVILED EGG POTATO SALAD RECIPE



Deviled Egg Potato Salad Recipe image

Traditional potato salad with a fun twist of deviled eggs.

Provided by Elyse Ellis

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 9

10 eggs
6 russet potatoes ((peeled and cubed))
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
salt and pepper, to taste
2 celery stalks (diced)
1 bunch green onions (diced)
½ teaspoon paprika

Steps:

  • Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
  • Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
  • Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
  • Coarsely chop the egg whites and set aside.
  • Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
  • Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
  • Sprinkle paprika on top for garnish, cover and refrigerate until serving.

Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 209 mg, Sodium 508 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

DEVILED POTATO SALAD



Deviled Potato Salad image

This creamy mustard potato salad is a no-fail recipe. I always get compliments on it. I believe it came from Hellman's.

Provided by Chris from Kansas

Categories     Potato

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 cup hellmann Dijonnaise mustard
1/2 cup hellman mayonnaise
1/3 cup chopped red onion
1/2 cup chopped celery
1 tablespoon cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 lbs potatoes, cooked,peeled and cut into 1/2 inch cubes (5 cups)
2 hard-boiled eggs, coarsely chopped

Steps:

  • In a large bowl, combine creamy mustard blend, mayonnaise, onion, celery, vinegar, sugar and salt.
  • Add potatoes and eggs; toss gently to coat well.
  • Serve immediately or cover and chill up to 1 hour.

Nutrition Facts : Calories 170.2, Fat 6.3, SaturatedFat 1.2, Cholesterol 56.8, Sodium 277.4, Carbohydrate 24.9, Fiber 2.7, Sugar 2.9, Protein 4.1

DEVILED POTATO SALAD



Deviled Potato Salad image

Make and share this Deviled Potato Salad recipe from Food.com.

Provided by Midwest Maven

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 lbs all purpose potatoes, peeled and diced
salt
1/4 medium onion, grated
3 tablespoons mustard
1/2 cup mayonnaise
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (like Tabasco or Franks)
salt and pepper
2 scallions, thinly sliced

Steps:

  • Boil the potatoes in water seasoned with some salt, until they're tender.
  • Drain the potatoes and let them cool a bit.
  • In a medium bowl add the onion, mustard, mayonnaise, paprika and hot sauce.
  • Stir to combine, add potatoes and toss to coat.
  • Season with salt and pepper to taste.
  • Top with the chopped scallions and a sprinkling of paprika.

Nutrition Facts : Calories 347.4, Fat 10.5, SaturatedFat 1.6, Cholesterol 7.6, Sodium 384.5, Carbohydrate 59, Fiber 7.1, Sugar 5, Protein 6.7

DEVILED POTATO SALAD



Deviled Potato Salad image

Categories     Salad     Egg     Mustard     Potato     Vegetable     Side     Fourth of July     Picnic     Vegetarian     Backyard BBQ     Mayonnaise     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

3/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered
2 hard-boiled large eggs, chopped
3/4 cup finely chopped sweet onion
3/4 cup finely chopped celery
Paprika to taste

Steps:

  • Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl. Stir in potatoes, eggs, onion, and celery. Serve sprinkled with paprika.

More about "deviled potato salad food"

DEVILED EGG POTATO SALAD | RECIPELION.COM
deviled-egg-potato-salad-recipelioncom image
Deviled Egg Potato Salad. By: Andi Gleeson from wearychef.com. "This Deviled Egg Potato Salad is sure to be your go-to side dish for summer! It pairs perfect …
From recipelion.com
Estimated Reading Time 30 secs


DEVILED EGG POTATO SALAD - MCCORMICK
deviled-egg-potato-salad-mccormick image
1 Place potatoes in large saucepan. Cover with water. Bring to boil. Boil 10 minutes or until potatoes are fork-tender. Drain well in colander. Let cool. 2 Mix …
From mccormick.com
Cuisine American
Category Salad And Dressings
Servings 12


DEVILED EGG POTATO SALAD - HOUSE OF NASH EATS
Deviled Egg Potato Salad. A couple of months ago I saw a recipe from Food Network for a deviled egg pasta salad that caught my attention. But I decided that instead of …
From houseofnasheats.com
5/5 (3)
Total Time 1 hr 40 mins
Category Side Dish
Calories 330 per serving
  • Peel the eggs, then slice in half lengthwise and remove the yolks from the whites. Place the yolks in a medium bowl and add mayonnaise, mustard, vinegar, and salt. Mash with a fork until smooth.
  • Transfer to a large ziploc bag and snip off about 1/2-inch of one corner to pipe the deviled egg filling into the center of 12 of the egg white halves. Chop and reserve the remaining egg white halves and any unused deviled egg filling (usually around 1/4 cup) for adding to the potato salad.
  • Scrub the potatoes well, then dice into 1/2-inch pieces and add to a large pot. Fill with cold water until it covers the potatoes by 1 inch. Add 1 tablespoon of salt to the water and bring to a boil over high heat, then reduce heat to medium-high. Cook just until the potatoes can be pierced easily with a fork, then drain well and transfer to a large mixing bowl. Add the vinegar and stir. Let sit 15 minutes to cool slightly.
  • To the potatoes, add the reserved egg whites and any leftover deviled egg filling, green onions, celery, mayonnaise, Miracle Whip, mustard, celery seed, salt, pepper, garlic powder, and chopped pickles and pickle juice, if using. Stir to combine, then taste and add more salt, if needed.


DEVILED EGG POTATO SALAD RECIPE. HOW TO MAKE IT? [VIDEO ...
Deviled Egg Potato Salad is the combination of a classic Potato Salad spiced up with the flavors of Deviled Eggs! I like that it is hearty and simple, with layers of rich flavors. …
From sweetandsavorymeals.com
Ratings 16
Calories 457 per serving
Category Appetizer, Salad
  • Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling place the lid on top of the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water.
  • Place cubed potatoes into another large pot and cover with water. Place over medium-high heat and bring to a boil. Boil for 15-20 minutes, or until tender. Make sure you don't overcook the potatoes.


DEVILED POTATO SALAD - JAMIE GELLER
1. Place potatoes in a pot with enough cold water to cover. Bring to a boil and boil potatoes until fork tender, about 15 minutes. Rinse under cold water for 2 minutes to cool …
From jamiegeller.com
Cuisine American
Category Side Dish
Servings 4-6
Total Time 35 mins


DEVILED POTATO SALAD - SWEETPEA LIFESTYLE
Deviled Potato Salad. Deviled potato salad combines the flavors of deviled eggs and traditional potato salad. It’s perfect for Easter Dinner, church potlucks, and picnics in the …
From sweetpealifestyle.com
5/5 (1)
Estimated Reading Time 6 mins


A DELICIOUSLY SPICY DEVILED EGG POTATO SALAD FOR ...
This Deliciously Spicy Deviled Egg Potato Salad combines two classic cookout favorites – deviled eggs and potato salad. This scrumptious take on a classic is perfect for …
From cookinginstilettos.com
Servings 6-8
Calories 2711 per serving
Estimated Reading Time 4 mins
  • In a large saucepan, add the diced potatoes. Cover with water so that there's an inch over the potatoes and add 1 teaspoon of salt to the mixture.
  • Bring to a boil and reduce to a simmer until the potatoes are fork tender - about 15 minutes or so. Drain and set aside to cool for a bit.


{LOADED} DEVILED EGG POTATO SALAD RECIPE - SELF PROCLAIMED ...
To hard boil on cook top, bring a pot of water to a boil, reduce heat to maintain a simmer, add eggs and allow to cook for about 10 minutes before transferring to an ice bath. …
From selfproclaimedfoodie.com
5/5 (5)
Category Side Dish
Cuisine American
Calories 362 per serving
  • Wash fingerling potatoes and cut each one in half (or thirds if they're big). Soak in a bowl of cold water for at least an hour.
  • To cook in Instant Pot, set rack in pot and add potatoes to the top. Add 1 cup of water and cook on high pressure for 8 minutes. Quick release the pressure, drain, and set aside. To cook on stove top, bowl a large pot of water, add potatoes, and cook just until fork tender. You want them soft but not falling apart. Drain and set aside. Be sure potatoes are fully cool before combining with remaining ingredients.
  • Hard boil the eggs. If using an Instant pot, cook with 1 cup of water for 5 minutes, followed by 5 addional minutes with it off but still under pressure, then at least 5 minutes in an ice bath. To hard boil on cook top, bring a pot of water to a boil, reduce heat to maintain a simmer, add eggs and allow to cook for about 10 minutes before transferring to an ice bath. Peel and slice.


DEVILED EGG POTATO SALAD RECIPE - WELL SEASONED STUDIO
Make hard boiled eggs. Place eggs in a sauce pan, then fill with cold water, covering the eggs by at least 1-2". Bring to a rapid boil, then cover the pan, turn off the heat, and set a …
From wellseasonedstudio.com
Ratings 1
Servings 10
Cuisine American
Category Side Dish
  • Cook the potatoes. Bring a large pot of water to a rapid boil, then add 2 Tbsp Kosher salt. Add potatoes, then cook for 8-10 minutes, or until tender but not mushy. Drain, then set aside and allow to cool slightly.
  • Make hard boiled eggs. Place eggs in a sauce pan, then fill with cold water, covering the eggs by at least 1-2". Bring to a rapid boil, then cover the pan, turn off the heat, and set a timer for 10 minutes. Immediately transfer the eggs to a prepared ice bath (literally a bowl filled with cold water and a few handfuls of ice). Allow to cool for 5 minutes.
  • Peel and chop the eggs. Tap the shells lightly on a hard surface on all sides, then gently peel away and discard. Cut each egg in half lengthwise, then scoop out the yolks and place in a large mixing bowl. Roughly chop the egg whites and set aside.
  • Pan fry the prosciutto. Rip the prosciutto into small, bite-size pieces. Heat a medium skillet or sauté pan over medium-high heat. Add the prosciutto and cook until crispy on all sides, about 3-5 minutes, stirring often. Transfer crispy prosciutto to a paper towel-lined plate or a wire rack until needed.


DEVILED EGG POTATO SALAD - BOWL ME OVER
Add a teaspoon of salt, bring to a boil. Cook until the potatoes are fork tender, drain potatoes well. Place the eggs in cold water in a large saucepan over medium-high heat. Bring …
From bowl-me-over.com
5/5 (7)
Total Time 45 mins
Category Salad
Calories 125 per serving
  • Add the potatoes to a large pot and fill with water to 1 inch over potatoes. Add a tablespoon of salt, bring to a boil. Cook until the potatoes are fork tender, drain well.
  • Boil the eggs, drain well and peel. Refrigerate the potatoes and hard boiled eggs until they are completely cooled. We often do this the night before.


DEVILED EGG POTATO SALAD RECIPE - FROM VAL'S KITCHEN
Deviled Egg Potato Salad is a combination of two family favorites – deviled eggs and potato salad. This salad has a little heat and plenty of bite without a vinegary taste. This is a …
From fromvalskitchen.com
Estimated Reading Time 6 mins
  • Dice the onion stalks. IF MAKING THIS RECIPE WITH AN INSTANT POT - Place a steamer basket into the Instant Pot.


DEVILED EGG POTATO SALAD - MY GORGEOUS RECIPES
In a separate pan, boil the eggs for 6-7 minutes until hard. Drain the water and leave them to cool. Cool, peel and chop the potatoes. Chop the spring onions and dill and add them …
From mygorgeousrecipes.com
5/5 (1)
Total Time 50 mins
Category Salad
Calories 195 per serving
  • Add some salt to the water and boil on a medium to high heat until tender, this might take about 20-30 minutes depending on size of the potatoes.


DEVILED EGG POTATO SALAD - FOODNSERVICE
Instructions. Boil the potatoes until nice and tender, approximately 15 to 18 minutes. Drain and allow to cool. In a large bowl, add all of your ingredients and mix thoroughly. Set aside in the fridge and allow to cool. Add a dash of paprika on top before serving!
From foodnservice.com
Reviews 1
Estimated Reading Time 2 mins
Servings 6
Total Time 30 mins


DEVILED POTATO SALAD - BIGOVEN.COM
combine celery, eggs, relish, pimientos, prepared mustard, granulated sugar crumbled crisp bacon and bacon fat to salad dressing. add to potato mixture. 6. mix lightly but thoroughly to coat potatoes with salad with salad dressing mixture. 7. barnish with parsley and paprika. note: 1. in step 1: 22 lb 2 oz fresh white potatoes a.p. will yield 18 lb peeled potatoes; 1 lb 2 oz dry onions …
From bigoven.com
Reviews 1
Servings 100
Cuisine American
Category Salad


DEVILED EGG POTATO SALAD - ONE SWEET MESS
With Memorial Day right around the corner, you’re going to need a few easy and delicious salad recipes. This Deviled Egg Potato Salad is unbelievably easy to make, especially when you recruit someone to make your hard-boiled eggs. The dressing for this salad is made the same way you would make the filling for a hard-boiled egg. Rather than pipe the filling back …
From onesweetmess.com
Servings 6
Total Time 22 mins
Estimated Reading Time 3 mins


POTATO SALAD DEVILED EGGS – TUPPERWARE US
Mix. In the base of the Power Chef System fitted with paddle attachment add yolks, mayonnaise, mustard, salt, garlic, vegetables and parsley. Cover and pull cord until mixture is well combined. Fold in potatoes and spoon mixture into egg white wells. Garnish with …
From tupperware.com
Category Starters & Snacks
Total Time 30 mins


DELICIOUS DEVILED EGG POTATO SALAD - COOKING WITH TYANNE
What to serve with Deviled Egg Potato Salad? Any holiday food goes great with potato salad. Prime rib, ham, steak, fried chicken, etc, you name it, all go with it! Potato salad also is a great option for a picnic as well. It goes great with hot dogs, baked beans, and rolls. Check out my other salad recipes: egg salad; salmon avocado salad; Tips for making …
From cookingwithtyanne.com
5/5 (10)
Servings 8
Cuisine American
Category Side Dish


POTATO SALAD DEVILED EGGS – TUPPERWARE CA
Home Recipes Potato Salad Deviled Eggs. Now reading: Potato Salad Deviled Eggs. Share. Prev Next . August 09, 2021. Potato Salad Deviled Eggs. Related Recipes Enchiladas Verdes. Hispanic Heritage Month Collection Quinoa Breakfast Bowls. Strawberry Tequila Sunrise Ice Pops. Written by Tupperware Recipes. Peppermint Cookies. Oven-Baked …
From tupperware.ca
Category Starters & Snacks
Total Time 30 mins


DEVILED POTATO SALAD | DEVILED HAM POTATO SALAD - BIGOVEN
1.In large bowl combine mayonnaise, creamy mustard blend, vinegar, sugar and salt. 2.Add potatoes, celery, red onion and eggs; toss gently to coat.
From bigoven.com
Reviews 1
Servings 8
Cuisine American
Category Salad


BACON DEVILED EGG POTATO SALAD RECIPES - THE SPRUCE EATS
Mix the cubed potatoes into the dressing as you work. The Spruce / Maxwell Cozzi. Chop the egg whites and add to the salad, along with the celery, green onions, and bacon. Mix gently but thoroughly. The Spruce / Maxwell Cozzi. Cover and chill for at least 4 to 5 hours before serving. The Spruce / Maxwell Cozzi.
From thespruceeats.com
4.4/5 (30)
Total Time 1 hr
Category Side Dish, Lunch, Dinner
Calories 403 per serving


DEVILED EGG POTATO SALAD - RECIPES | COOKS.COM
Results 1 - 7 of 7 for deviled egg potato salad. 1. DEVILED EGG POTATO SALAD. Cut 6 boiled eggs in half; remove yolk. Place ... fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look. Ingredients: 11 (celery .. mayonnaise .. mustard .. onions .. paprika ...) 2. DEVILED POTATO SALAD.
From cooks.com


DEVILED EGG POTATO SALAD NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Deviled Egg Potato Salad ( Reser's Fine Foods). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


DEVILED EGG POTATO SALAD NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Deviled Egg Potato Salad ( Brookshire's). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


DEVILED EGG POTATO SALAD SALADS - MANY SIMPLE RECIPES
Deviled Egg Potato Salad is a delicious combination of two classic favorites! Potatoes and deviled eggs in a creamy dressing make the perfect comforting side dish! This easy Southern favorite is a creamy salad with just a few simple ingredients and heaps of flavor! Everyone swears that their version of potato salad is the best and there are definitely zillions …
From manysimplerecipes.com


WALMART DEVILED EGG POTATO SALAD RECIPES
Resers Potato Salad Copycat Recipe | Nutrition Calculation trend www.full-recipes.com. Deviled Egg Potato Salad Reser's Fine Foods. 6 hours ago Reser's Deviled Egg Potato Salad turns this classic appetizer into a succulent side with a combination of tender potato, crisp celery, chopped red bell pepper, hard-cooked eggs, and white onion tossed in a rich, creamy …
From tfrecipes.com


DEVILED EGG PASTA SALAD RECIPE: THIS IS THE BEST PASTA ...
deviled-eggs; egg-potato-salad; food; pasta-recipes; pasta-salad; pasta-salads; potlucks; recipes; salad-recipes; side-dishes; 30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
From 30seconds.com


DEVILED EGG POTATO SALAD RECIPE FOOD NETWORK - HOW LONG TO ...
Deviled Egg Potato Salad Recipe Food Network Get avocado deviled eggs recipe from food network deselect all 12 large eggs 1/2 ripe avocado, pitted, peeled and mashed (about 1/2 cup) juice of 1 lime (about 5 teaspoons) 2 tablespoons sour cream 1 teaspoon chopped fresh cilantro, plus 24. Country living editors select each product featured. Whether you're cooking for a …
From tastyinstantpot.jenpros.com


DEVILED POTATO SALAD RECIPES
2022-01-05 · Alternative Recipes Of Deviled Egg Potato Salad. Deviled Egg Potato salad has been around for so many centuries that there are many alternate versions that are equally as popular. While some of these are a perfect blend of soul food and easy-to-cook snacks, many have been created as complementary side dishes. From Asia to America ...
From tfrecipes.com


HOW TO MAKE DEVILED EGG POTATO SALAD - IREALLYLIKEFOOD.COM
Deviled Egg Potato Salad is one such delicious creation that has been around since the early 16th century. It is believed to have originated in Germany, but then was carried further to Asia and America by immigrants, thus giving it a fusion makeover on the way. Today Deviled Egg Potato Salad is available in many variants, but it remains one of the most …
From ireallylikefood.com


EASY DEVILED EGG MACARONI SALAD - ALL INFORMATION ABOUT ...
Deviled Egg Macaroni Salad Recipe | Food Network Kitchen ... great www.foodnetwork.com. Put the eggs in a large pot and add enough water to cover them by 1-inch.Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit...
From therecipes.info


DEVILED POTATO SALAD | TASTY KITCHEN: A HAPPY RECIPE ...
Drain potatoes and cool. In a medium bowl, combine celery, onion, garlic, yogurt, mayo, mustard, honey, hot sauce, paprika, salt, and pepper. Stir in cooled potatoes and chopped herbs. Chill at least 2 hours before serving so potatoes can absorb dressing and flavors can blend. Sprinkle a little paprika on top if desired, and serve chilled.
From tastykitchen.com


Related Search