Deviled Egg Potato Salad

It’s summer in Minnesota! The season for BBQ’s and family reunions. And what goes better with grilled burgers and brats than a cool, creamy potato salad? Nothing. Everyone will wants some of this potato salad. Oh so good!

Deviled Egg Potato Salad

  • 3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. mayonnaise
  • 3 tbsp. yellow mustard
  • 6 to 8 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

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.

Enjoy!

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Savory Baked Apples

Recently cooked for a student ministries fundraiser dinner, which by the way was a success! One of the side dishes was a favorite. So I thought I would share it with you to enjoy!

Savory Baked Apples 

  • 1 cup cauliflower crumbles
  • 1/3 cup dried cranberries
  • 1/3 cup apple cider
  • 4 large Rome apples, cored
  • 1 1/2 tablespoons butter, melted and divided
  • 1 link mild Italian sausage, casings removed
  • 3/4 cup finely chopped yellow onion
  • 1/3 cup finely chopped carrot
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 3 garlic cloves, minced
  • 1/4 cup chopped walnuts, toasted
  • 3 tablespoons minced green onions
  • 1/2 teaspoon dried rubbed sage
  • 1/2 cup shredded Swiss & Gruyere cheese mix


Directions: 

  1. Preheat oven to 350°F. 
  2. Chop walnuts if needed. Toast walnuts on sheet pan in a single layer for 8-10 minutes checking frequently.
  3. Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes. 
  4. Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter. 
  5. Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.
  6. Heat a large skillet over medium-high heat. Add sausage, and sauté 5 minutes, stirring to crumble. Remove from pan; drain. 
  7. Wipe skillet, and melt remaining butter in pan. Add cauliflower crumbles, chopped apple, yellow onion, carrot, cinnamon, and cayenne; sauté 4 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add sausage, cauliflower mixture, walnuts, green onions and sage; together toss. 
  8. Divide filling mixture evenly among apples; top with cheese. Bake for 5-10 minutes or until cheese melted and almost golden.

Deep Fried Deviled Eggs

Deviled eggs are on every Minnesotan potluck buffet table. I have an cousin who makes the best! But thought I might want to try a fun and tasty twist on a classic appetizers.

Deep Fried Deviled Eggs


Adapted from Plate Magazine and photo credit



Yields: 28 



Ingredients:

As needed water

1 cup baking soda

14 eggs

6 T. garlic mayo

2 T.

creole mustard

3 1/2 T. kosher salt, divided 

2 T. hot sauce

1 1/2 T. freshly ground black pepper

3 cups flour

1 cup panko breadcrumbs

6 T. paprika

1 T. cayenne pepper

As needed egg wash

As needed oil



Garnish: 

9 T. whitefish caviar, optional 

As needed truffle or Himalayan salt

Micro greens 



Directions: Bring water to a boil with baking soda. Add eggs and cook for 8 minutes. Chill eggs in ice bath, then peel eggs.

Cut eggs in half. Remove yolks and placein a large mixing bowl. Set whites aside. Crush yolks and add garlic mayo, mustard, 1/2 tablespoon salt, hot sauce and pepper. Mix well.

In another mixing bowl add flour, panko, 3 tablespoons salt, paprika and cayenne and mix well.

Dredge whites of eggs in egg wash, then place in flour mixture.

Fry egg whites at 370 degrees F for about 3 minutes, or until golden brown. Place fried eggs on a paper towel to soak up any excess oil.

To serve, place fried egg halves on plate and pipe in filling. Top each egg with 1 teaspoon caviar and finish each with a pinch of truffle salt. Garnish plate with micro greens.