Deviled Egg Potato Salad

Deviled Egg Potato Salad

from southernliving.com
Side Dish

This deviled egg potato salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce, and brings the flavor of both beloved side dishes.

Ingredients

  • 2 poundsyellow baby new potatoes, unpeeled and halved (about 7 cups)
  • 8 cupswater
  • 2plus 3/4 tsp. kosher salt, divided
  • 6hard-cooked eggs, peeled, divided
  • 5 cup mayonnaise (such as duke's)
  • 25 cup chopped fresh flat-leaf parsley
  • 3 tablespoonsdrained dill pickle relish
  • 1 tablespoonyellow mustard
  • 1 tablespoonapple cider vinegar
  • 6 dasheshot sauce (such as tabasco)
  • 2celery stalks (5 oz. total), diagonally sliced (1 cup)
  • paprika

Directions

  1. 1

    Cook potatoes: 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.

  2. 2

    Prepare potato salad dressing: 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.

  3. 3

    Mix potato salad: Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery. Stir gently to combine. Garnish with paprika.