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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