Recipe for spicy deviled egg potato salad with celery, red onion and capers in a creamy Southwestern mustard, mayo and chipotle sauce.
Servings: 8 servings
This spicy deviled egg potato salad gets a Southwestern twist with chipotle peppers, capers, and a creamy mustard-mayo dressing. The best, most flavor-filled deviled egg potato salad ever.
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.
- Mix remaining ingredients in a large mixing bowl and add the potatoes.
- Transfer into another bowl so that the sauce that has accumulated on the bottom of the mixing bowl is now on top. Cover and refrigerate 2 hours to let the flavors meld.
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