KRISTI'S DEVILED EGG POTATO SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Kristi's Deviled Egg Potato Salad image

Make and share this Kristi's Deviled Egg Potato Salad recipe from Food.com.

Provided by Kristi Waterworth

Categories     Lactose Free

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs russet potatoes or 2 lbs yukon gold potatoes
7 hard-boiled eggs
1/2 cup Kraft mayonnaise
2 teaspoons smoked paprika
1 1/2 teaspoons garlic salt
2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons ground mustard

Steps:

  • Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
  • In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
  • Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
  • Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.

Nutrition Facts : Calories 218.4, Fat 9.9, SaturatedFat 2.2, Cholesterol 189.3, Sodium 165.9, Carbohydrate 24.7, Fiber 2.9, Sugar 2.4, Protein 8.2

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #time-to-make     #preparation     #dietary     #low-sodium     #gluten-free     #low-calorie     #free-of-something     #low-in-something     #4-hours-or-less