Creamy Deviled Egg Potato Salad
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Did you know that this deviled egg potato salad only takes 15 minutes to make? Yep, you read that right. You can have a creamy side dish is under 20 minutes!
Check out what my pals over at Group Recipes had to say about this awesome salad:
“This is my version of a Rachael Ray potato salad recipe from several years ago. I have used it for numerous get-togethers. It’s very popular and there is never any left!”
Ingredients
Morton salt
3 to 3½ pounds russet potatoes, peeled and cut into bite-size cubes
1 small onion, peeled and grated (3 to 4 tablespoons juicy pulp)shopping list
1 tablespoon anchovy paste (optional)
1/4 cup Dijon mustard (3 rounded tablespoonfuls)
2 tablespoons hot sauce (like Tabasco)
2 tablespoons Heinz Worcestershire sauce
2 teaspoons McCormick paprika or sweet smoked paprika
1/3 cup Bertolli extra-virgin olive oil
Freshly ground pepper to taste
1/2 cup fresh chives or scallions, chopped
1/2 cup flat-leaf parsley, chopped
Instructions
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In a large pot of boiling salted water, cook the potatoes until tender, about 10 minutes. Drain well and transfer to a baking sheet in a single layer to cool.
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In a large bowl, combine the onion, anchovy paste, mustard, hot sauce, Worcestershire sauce and 1 teaspoon of the paprika. In a slow, steady stream, whisk in the EVOO. Season with salt and pepper to taste.
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Add the potatoes to the bowl and toss with the dressing.
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Transfer the potato salad to a wide serving dish and top with the chives, parsley and the remaining 1 teaspoon of paprika.
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Makes 8 servings.
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Quick Tip: Chill this salad at least any hour before serving.
Thank you to Group Recipes for this great side dish idea.
4 Comments
No egg???
No eggs?
Where’s the eggs
No Eggs???