Potato Salad brings back all the feels for me… EVERY time we went to my grandparents house, growing up, we always had homemade barbecue! I grew up in Texas, so no shock there, right?
My grandaddy would smoke ribs and my grandmother always made THE best pinto beans, skillet cornbread and yep – you guessed it: Potato Salad! …we also always had deviled eggs – but not in the potato salad.
Her potato salad was always my favorite because it was just enough “dressing” to coat the potatoes but it was never, well, slimy. You know how some potato salads are just nothing but sloppy mayo? Yuck! 🙂
My potato salad recipe is a rendition of hers, but I thought: “Why not add the deviled eggs to the potatoes?” Plus, Mo would eat his weight in deviled eggs and while I love to make them, I don’t always have time. And when I do, he’s in heaven. So this recipe kills two birds with one stone and honestly? After you try this, I’m not sure you’ll ever miss having them separately!
Whether you’re prepping for a summer picnic or a trip to the lake… Or something new and fun to put in the kids lunches – MAKE my Deviled Egg Potato Salad! You will love it!
Deviled Egg Potato Salad
Makes approximately 4, 1 cup servings…
- 20 small heirloom (purple, red, yellow) potatoes
- 6 cage-free eggs
- ¼ cup Primal Kitchen Avocado Oil Mayo
- 1 tbsp grain mustard
- 2 tbsp red wine vinegar
- ¼ tsp paprika
- salt and black pepper, to taste
- 1 bunch chives, thinly sliced
- First, boil the eggs. Place eggs in a medium pot with cold water and bring to a boil. Turn heat off immediately and let stand, uncovered, for 5 minutes. Place into a large bowl filled with ice and cold water and let sit for 5-10 minutes, until completely cool. Peel and set aside.
- Place potatoes into a large pot and cover completely with water, add a big pinch of salt and bring to a boil, turn to simmer and cover. Let cook for 10-12 minutes, until easily pierced with a fork.
- Meanwhile, make the dressing. In a medium bowl combine the mayo, mustard, vinegar, paprika, salt and pepper. Whisk well to combine. Set aside.
- Once potatoes are cooked, drain and set aside to cool for 10 minutes.
- While potatoes are cooling, slice the eggs into 1/8ths (half, half again and then half one more time J ) and place into a large bowl.
- Once potatoes are cool enough to handle, gently slice into quarters and place into the bowl with the eggs. Pour dressing over the top and sprinkle with ¾ of the chives and another pinch of salt and pepper. Gently toss to combine.
- Garnish with remaining chives and serve.