KRISTI'S DEVILED EGG POTATO SALAD
Make and share this Kristi's Deviled Egg Potato Salad recipe from Food.com.
Provided by Kristi Waterworth
Categories Lactose Free
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
- In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
- Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
- Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.
Nutrition Facts : Calories 218.4, Fat 9.9, SaturatedFat 2.2, Cholesterol 189.3, Sodium 165.9, Carbohydrate 24.7, Fiber 2.9, Sugar 2.4, Protein 8.2
DEVILED POTATO SALAD
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
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 EGG POTATO SALAD
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
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 POTATO SALAD
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
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 EGG POTATO SALAD
I love to try new potatoes salads, and this is a good one. Nothing like lots of eggs with your potatoes. Recipe courtesy of thegraciouswife.com.
Provided by AmyZoe
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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 pairing knife. Then cube the potatoes.
- Peel and slice hard boiled eggs in half. Place the egg yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs.
- Add mayonnaise, 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 : Calories 201.2, Fat 5.7, SaturatedFat 1.7, Cholesterol 186.5, Sodium 157.5, Carbohydrate 28.2, Fiber 3.6, Sugar 1.8, Protein 9.6
DEVILED EGG POTATO SALAD WITH BACON
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!
Provided by Danielle1987
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
- Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
- Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
- Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
- Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
- Add yoke/mayo mixture to potatoes. Mix well.
- Add the cooked and crumbled bacon and toss lightly.
- Cover and chill (or eat right away if you cant wait like I did!) :-).
- It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
- The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
DEVILED POTATO SALAD
My husband loves deviled eggs but is allergic to mustard so I made up this potato salad for him. I also use the same concept with deviled eggs. Not to sure about amounts I taste it a lot to make sure its right.
Provided by Korrie68
Categories Summer
Time 35m
Yield 6-15 cups, 2-30 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes and eggs then let them cool.
- Cut them in to chunks and put them in a bowl.
- Mix the rest of the ingredients together in a separate bowl, tasting often to make sure it is how you prefer. Mix with potatoes and eggs.
- I then add extra dill weed and paprika on top of finished product.
Nutrition Facts : Calories 1406.5, Fat 70.5, SaturatedFat 15.3, Cholesterol 1299.5, Sodium 1367.8, Carbohydrate 142.4, Fiber 13.1, Sugar 18.6, Protein 52.2
DEVILED EGG POTATO SALAD
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
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 EGG POTATO SALAD
Try this scrumptious Deviled Egg Potato Salad. Two crowd favorites-deviled eggs and potato salad-come together in this flavorful potato dish.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool.
- Mix dressing, mayo, mustard, lemon juice and 1/4 tsp. paprika until blended.
- Cut 4 eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add 3 Tbsp. dressing mixture; mix well. Spoon into egg whites.
- Chop remaining eggs. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. Top with deviled eggs, remaining paprika and parsley.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 145 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
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5/5 (4)Total Time 35 minsCategory Side DishCalories 396 per serving
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain under very cold water and let rest to dry.
- As the potatoes are cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
- Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cold potatoes to the dressing in the bowl and stir to coat the potatoes. Add the green onions, red onions, and chopped egg whites. Stir to combine.
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