Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 30 min
Cook time: 15 min
Yield: 12
Cuisine: American,
Ingredients: 3 pounds Yukon gold potatoes cubed (about 5 cups); 1/2 cup mayonnaise such as Hellmann's® Real Mayonnaise; 1/2 cup sour cream such as Daisy® Brand; 2 tsps mustard ground; 2 tsps celery salt; 1/2 tsp black pepper ground; 1/2 tsp paprika; 1/2 cup chopped celery; 1/4 cup chopped red onion; 6 hard-boiled eggs peeled and chopped

Transform leftover hard-boiled or deviled eggs into a tangy deviled egg potato salad. A great side dish for summer cookouts or holiday gatherings, this rich egg potato salad is the perfect combination of creamy and crunchy. Made with chunks of tender potatoes, hard-boiled eg...

Ingredients

3 pounds Yukon gold potatoes, cubed (about 5 cups)
1/2 cup mayonnaise, such as Hellmann's® Real Mayonnaise
1/2 cup sour cream, such as Daisy® Brand
2 teaspoons McCormick® Ground Mustard
2 teaspoons McCormick® Celery Salt
1/2 teaspoon McCormick® Pure Ground Black Pepper
1/2 teaspoon McCormick® Paprika
1/2 cup chopped celery
1/4 cup chopped red onion
6 hard-boiled eggs, peeled and chopped

KEY PRODUCTS

INSTRUCTIONS

1 Place potatoes in large saucepan. Cover with water. Bring to boil. Boil 10 minutes or until potatoes are fork-tender. Drain well in colander. Let cool.
2 Mix mayonnaise, sour cream, mustard, celery salt, pepper and in large bowl until well blended. Add potatoes, celery and onion; toss gently to coat. Gently toss in eggs. Cover.
3 Refrigerate until ready to serve. Stir and sprinkle with additional paprika before serving.

Tips & Tricks

Use leftover deviled eggs or packaged, prepared deviled eggs, which can be purchased from the refrigerated deli section of some grocery stores, instead of making hard-boiled eggs.