My Best Friend Murphy

My Best Friend    Murphy
My Best Friend Murphy

Friday, September 2, 2011

Deviled Egg Potato Salad
Two old standbys, deviled eggs and potato salad, join forces to make a true crowd-pleaser.
35
10 servings
- Mark Boughton Photography/Teresa Blackburn Styling

Ingredients
·         2 1/2  pounds (about 5 large) russet potatoes, peeled and cut in 1/2-inch chunks
·         1/2  cup mayonnaise
·         1/2  cup sour cream
·         tablespoons Dijon mustard
·         teaspoon salt
·         Coarsely ground black pepper
·         stalks celery, diced
·         hard-cooked eggs, coarsely chopped
·         1/2  cup chopped fresh flat-leaf parsley, plus additional for garnish
·         Prep Time - 10
·         Cook Time - 25
Instructions
1.    Place potatoes in large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.
2.    Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl.  Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.
Recipe by Jean Kressy
Nutritional Info (per serving)
·         Calories 180
·         Fat 8g
·         Saturated Fat 2.5g
·         Polyunsaturated Fat 2.5g
·         Monounsaturated Fat 2g
·         Cholesterol 65mg
·         Sodium 410mg
·         Potassium 460mg
·         Carbohydrates 25g
·         Fiber 2g
·         Sugars 2g
·         Protein 5g

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