So, I figured we'd get the weekend started off right. He grilled some burgers and I made one of his favorite summer sides, potato salad. His other favorite side dish is deviled eggs. I hardly ever make them for him because they never turn out like I want them to. I can peel plenty of pretty hard boiled eggs until I want to use them for deviled eggs, then I am a hot mess. So instead I usually make deviled egg inspired dishes instead. Deviled Egg Dip was a fun way to get the flavor without the pressure. And Deviled Egg Macaroni Salad is delicious, but Matt generally doesn't go for cold pasta. Of course my favorite is Deviled Egg Cake Balls, but Matt doesn't share my sweet tooth! (Weirdo!)
So, I decided to combine two of his favorites. The taste of deviled eggs without the egg peeling pressure mixed into a delicious and easy potato salad. I like to quickly rinse the potatoes and then boil them whole. If they have a nice tender skin, I just chop them and move on. If I want to peel them, it is so easy to do once they are cooked. Just cut them in bite sized pieces and the skins slip right off. Then all that's left to do is whip up a quick dressing and stir in the eggs. Of course this is a great make-ahead for a party and a wonderful dish for a potluck.
What are your favorite summer side dishes?
Deviled Egg Potato Salad
serves about 20 people
10 medium potatoes
1 cup mayonnaise
3 T mustard
3 T vinegar
2 T sugar
3 T sweet pickle relish
1 tsp each of salt, pepper and paprika
12 hard boiled eggs
Optional: chives and/or additional paprika for serving
- Wash the potatoes and place in a large pot of water. Bring to a boil and continue boiling until potatoes are cooked through and are easily pierced with the tip of a knife, about 15-20 minutes. Allow to cool completely, then cut into bite sized pieces and remove skin if desired.
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, pickle relish, salt, pepper and paprika. Stir in chunks of potato and stir to coat.
- Chop 11 eggs, reserving 1 for garnish. Stir chopped eggs into potato salad. Chill until ready to serve. It is best to chill for a couple of hours to let all of the flavors meld, but that isn't necessary in a pinch.
- Before serving, top with slices of remaining egg and garnish.
This recipe is shared at Meal Plan Monday