Deviled egg potato salad recipe is a flavor filled, Western Americana dish that merges potato salad with deviled eggs in spicy mustard, mayo and chipotle sauce. Deviled egg potato salad is classically served at American cookouts and picnics. This flavorful and protein-rich potato salad is an excerpt from my Unofficial Yellowstone Cookbook.
Servings: 8 servings
Potato salad with deviled eggs in spicy mustard, mayo and chipotle sauce classically served at cookouts and picnics.
Ingredients
- 2 lb Yukon Gold fingerling potatoes quartered
- 6 hard boiled eggs smashed by hand into bits, or roughly chopped
- 1 cup chopped celery
- ⅓ cup chopped red onion
- 3 Tbsp capers in their liquid
- 3 Tbsp sweet pickle relish
- 3 Tbsp yellow mustard
- 1 to 2 Tbsp minced chipotle peppers in adobo sauce
- ⅔ to 1 cup mayonnaise such as Duke’s or Hellmann’s
- 3 Tbsp apple cider vinegar
- ½ tsp ground turmeric
- 1 tsp dried dill
- 1 teaspoon Lawry’s Seasoned Salt
- 1 tsp sugar
- 1 tsp coarse sea salt
- Pepper to taste
Instructions
- Boil the potatoes in water with ¼ tsp of salt added until they are fork tender, about 15 minutes. Drain and let cool.
- Transfer the potatoes to a large mixing bowl.
- Turn out into another bowl so that the sauce that accumulated on the bottom of the mixing bowl is now on top. Cover and refrigerate for two hours to let the flavors meld.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
