Deviled Egg Potato Salad

READY IN: 45mins

INGREDIENTS

  • 4lbspotatoes (about 8 large)
  • 12hard-boiled eggs
  • 1 12 cupsmayonnaise
  • 14 cupmustard
  • 2tablespoonswhite vinegar
  • 2tablespoonsdill relish
  • salt (to taste)
  • pepper (to taste)
  • NUTRITION INFO

    Serving Size: 1 (211) g

    Servings Per Recipe:12

    Calories: 201.2

    Calories from Fat 50 g 25 %

    Total Fat 5.7 g 8 %

    Saturated Fat 1.7 g 8 %

    Cholesterol 186.5 mg 62 %

    Sodium 157.5 mg 6 %

    Total Carbohydrate28.2 g 9 %

    Dietary Fiber 3.6 g 14 %

    Sugars 1.8 g 7 %

    Protein 9.6 g 19 %

    DIRECTIONS

  • Cut potatoes in half.
  • In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes.Drain when done, and place in a bowl to chill in the refrigerator.
  • When the potatoes are cooled down enough to handle, but still warm, peel using a pairing knife.Then cube the potatoes.
  • Peel and slice hard boiled eggs in half.Place the egg yolks in a mixing bowl, and set aside the egg whites.
  • Mash the egg yolks, as you would for deviled eggs.
  • Add mayonnaise, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
  • Fold dill relish into egg yolk mixture.
  • Chop the egg whites and add them in with the diced potatoes.Gently toss to combine.
  • Season with salt and pepper to taste.
  • Chill at least 1 hour or preferably overnight before serving.
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