I can not believe it’s almost June! Where in the world is 2013 going? I mean, I’m not even used to writing 2013 yet. It puts a smile on my face knowing we have a full summer ahead of us! What do you look forward to over the summer months? For me, I love Chicago Street Festivals, alfresco dining at my favorite restaurants and being able to walk to my favorite fro-yo spot. I also enjoy a good cook out! When it comes to a cook out, I think I get the most excited about the side dishes. Don’t get me wrong, I love some meat on the grill. But I never overlook what to eat with what’s being grilled. Potato salad & deviled eggs are probably my favorite summer side dishes. So why not combine to two??
I created this Deviled Egg Potato Salad last summer. It’s the best potato salad I’ve ever eaten. It’s loaded with crunchy veggies, like celery, red peppers and onion. The dressing is tangy from the Dijon mustard and apple cider vinegar. And I just love egg in my potato salad. My Grandma would always add egg to her potato salad, so it’s something I grew up eating. Garnishing the potato salad with parsley & paprika gives the salad a pop of color.
Deviled Egg Potato Salad pairs nicely with just about anything you put on the grill. Burgers, brats, hot dogs, chicken or pork could all use a side of this potato salad. If you like getting compliments and hearing, “yummm, this is soo good!” then you’ll want to make Deviled Egg Potato Salad. Pin it now so you’ll have the recipe on hand.
- 3/4 cup mayonnaise
- 3 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered
- 5 hard-boiled large eggs, sliced
- 1/2 sweet onion, chopped
- 3 celery stalks, sliced
- 1 red pepper, chopped
- 2 tbsp parlsey, chopped
- Paprika to taste
- In a large bowl, combine mayo and the next 5 ingredients. Stir until smooth.
- Add potatoes, 4 of the sliced eggs, onion, celery and red pepper. Fold into the dressing. Garnish the top of the potato salad with the remaining egg, parsley and paprika.