But not just any... This has the flavor (and ingredients) of your favorite "Mom's Old School" Deviled Eggs...
Yellow Mustard... Pickle Relish... Mayonnaise base (but also more up to date Sour Cream and Greek Yogurt additions)! Even Plenty of hard boiled eggs in the mix.
You can even dress it up with actual Deviled Eggs as garnish. Simple classic eggs all the way up to fancy ones like in my photos... Blackened Cajun Shrimp Deviled Eggs (come back tomorrow for that recipe).
Takes a simple potato salad and moves it up to something special your guests will remember.
Keep scrolling down for this easy to follow recipe...
Deviled Egg Potato Salad
Ingredients
- 2 Pounds Red Potatoes, Large Dice, Boiled until cooked through, about 10 minutes
- 6 Eggs, divided for additional Deviled Eggs to Garnish
- 3 TBS Reduced Fat Sour Cream
- 2 TBS Greek Yogurt
- 2 TBS Yellow Mustard
- 1/4 Cup Pickle Relish
- Several Turns of a Pepper Grinder (About 2 TBS for me, to taste)
- 1 tsp Sea Salt
- 5 Green Onions, sliced... Reserve 2 TBS For garnish.
- First, hard boil the eggs. In a pot of cold water, add the eggs. If needed, add additional water to cover eggs by at least 1 inch. Over medium high heat cook the eggs until the water reaches a rapid boil. Remove from heat and cover. let set for 17 minutes. One at a time, working quickly, dump an egg in ice water to cool and peal. Use 3 to make your favorite deviled egg recipe to use as garnish. Dice the remaining three eggs to add to the potato salad.
- In a pot of boiling water add the already diced potatoes and Cook until cooked through... About 10 minutes. Be careful to not over boil, Red Potatoes turn mushy if over cooked.. Drain and return potatoes to pot.
- In a small bowl, combine the yogurt, sour cream, mustard, pickle relish, salt and pepper and half of the green onion slices. Whisk to blend.
- Mix diced eggs with the potatoes and fold in the dressing until coated.
- Transfer to serving dish, serve warm or transfer to the refrigerator and chill to serve cold.
- Garnish with additional Green onions and Deviled Eggs
... and ENJOY!
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| Double Click the photo above for a link to my growing list of 52 Side Dishes |
Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!
LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!
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| Double click the photo above for a link to my growing list of HUNDREDS of recipes suitable for any big PotLuck meal |
A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,
"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy
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