A flavor-packed recipe for Spicy Deviled Egg Potato Salad made with celery, red onion and capers in a creamy Southwestern mustard, mayo and chipotle sauce.
Servings: 8 servings
Spicy Deviled Egg Potato Salad with a creamy Southwestern mustard, mayo and chipotle chile sauce, crunchy celery, red onion, and salty capers.
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.
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