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

·         3  tablespoons Dijon mustard

·         1  teaspoon salt

·         Coarsely ground black pepper

·         3  stalks celery, diced

·         3  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