Deviled Egg Potato Salad
This delivers an eggy flavor with a strong mustard kick. It has smooth texture with minimal crunchy bites from typical potato salad additions like onion and celery. If you don’t like mustard flavor, you may want to dial that back by a tablespoon or two.
I’ve tried boiling potatoes whole then peeling while they’re hot. It confirmed that like the childhood game, you don’t want to be stuck holding a hot potato any longer than necessary. This is the second time I’ve taken this approach, and both times the potatoes were a mix of mushy edges and mostly raw middles. This is not the right boiling method for me.
I started over and peeled raw potatoes, then cut them into equally sized cubes. Do your best to keep the sizes uniform, but there’s no need to pull out a ruler and measure each piece. I boiled the chunks until easily pierced with a fork.
Before boiling the potatoes, my gut instinct questioned if one pound was enough. After a brief discussion with my gut, we agreed to boil two pounds, then add half to the mixture for starters and add more potatoes as needed. When it came time to mix everything together, I forgot about the agreement and added all two pounds at once.
While doubling the amount of potatoes kept them from swimming in creamy egg mixture, it muted the “deviled” flavor. While warm, there was a tremendous blend of mustard and vinegar pop with yogurt tanginess. After it was chilled the next day, those flavors were muted. Perhaps that’s why there aren’t instructions to cover and chill in the refrigerator. This is a dish best served slightly warmed instead of cold.
Plain Greek yogurt isn’t something that gets used much in the Higgins Eats home, so I bought a singleserving size instead of buying a large container that will sit unused until the expiration date is reached then tossed. The single-serve is 5.3 ounces, which is a little shy of the half cup. It’s possible the yogurt reduction minimized some of the tang in the potato salad. Perhaps a scoop of Miracle Whip or more vinegar would have helped.
Finally, this dish would work with your deviled egg secret ingredients. This is a base recipe begging for individual twists to meet your taste.
If deviled eggs and/or potato salad aren’t your thing, the Wisconsin Potato and Vegetable Growers Association has plenty more potato recipes at
ASK ME QUESTIONS OR TEACH ME YOUR RECIPES: Please keep sending your questions, feedback and recipes you'd like reviewed. I'm always happy to consider a favorite family recipe for the No Budget Cooking
1 pound Wisconsin russet potatoes
5 eggs, hard-boiled
3⁄4 cup mayonnaise
1⁄2 cup plain Greek yogurt
3 tablespoons yellow mustard
2 tablespoons white vinegar
Salt and pepper to taste
Paprika for garnish
Place potatoes in large pot. Add water to cover potatoes by about an inch. Boil potatoes for 10 to 15 minutes (or peel and cube potatoes first).
When potatoes are easily pierced with a fork, drain. Let boiled potatoes cool slightly.
Peel potatoes and cube into 1-inch bite-sized pieces. Place cubed potatoes in large mixing bowl. (Tip: Potatoes absorb the flavors of the salad best when they are mixed with the other ingredients while still warm.)
Peel hard-boiled eggs and slice each in half. Scoop out yolks and place in medium mixing bowl. Set aside.
Roughly chop egg whites and add to potatoes.
Mash egg yolks. (Tip: A simple dinner fork is your best friend for this job.) Add yogurt, mayo, mustard and vinegar. Whisk with fork until smooth and creamy. Season with salt and pepper to taste.
Add the egg yolk mixture to the bowl of potatoes and chopped egg whites, then gently stir to combine. Garnish with paprika.
Series.
ABOUT THIS SERIES: I test recipes found on food packages in my very average kitchen with my moderately above average cooking talent, Contact me at dphiggin@gannett.com. Follow @HigginsEats on Twitter and Instagram and like on Facebook.