Deviled Egg Potato Salad
Ingredients
- 1 pound Wisconsin russet potatoes
- 5 Eggs hard-boiled
- 3/4 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 3 tbsp yellow mustard
- 2 tbsp white vinegar
- salt & pepper
- sprinkle Paprika for garnish
Servings:
Units:
Instructions
- Place the potatoes in a large pot and add enough water to cover them by about an inch. Allow the potatoes to boil for 10 to 15 minutes.
- When the potatoes are just tender and easily pierced with a fork, remove the pot from the heat and drain them well. Allow the boiled potatoes to cool slightly so they can be easily handled.
- Peel the potatoes, cube them into 1-inch bite-sized pieces, and place into a large mixing bowl. (Tip: Do not allow the potatoes to chill completely before peeling and cubing; they absorb the flavors of the salad best when they are mixed with the other ingredients while still warm.)
- Peel the hard-boiled eggs and slice them in half.
- Place the yolks into a medium-sized mixing bowl and set aside.
- Roughly chop the egg whites and add them to the bowl with the potatoes.
- Mash the egg yolks. (Tip: A simple dinner fork is your best friend for this job.)
- Add the yogurt, mayo, mustard and vinegar to the mashed egg yolks and whisk with a 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 and gently stir to combine.
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