Deviled Potato Salad
Image Credit: Faith Gorsky - An Edible Mosaic

Tags

  • Keywords
  • Comfort
  • Cuisine
  • American Classic
  • Core Ingredients
  • Veggies
  • Compatible Diets
  • No Red Meat

Picnic-perfect side dish

Details

Contributor An Edible Mosaic Gallery Recipe
Prep Time2 hr 45 min
Servings6
CoursesSide
ingredients
  • 1/4 tspsweet paprika,

    plus more to sprinkle on top if desired

  • 2 tsphot sauce,

    (more or less to taste)

  • 2 tbspyellow mustard
  • 1/4 cup(s)mayonnaise
  • 1/3 cup(s)Greek yogurt
  • 1 small clovegarlic,

    grated

  • 1 smallonion,

    minced

  • 2 stalk(s)celery,

    minced

  • 4 mediumpotatoes,

    peeled and cut into 1 inch cubes

  • 1/4 cup(s)mixed herbs,

    chopped

  • salt
  • fresh ground pepper

Instructions

  1. Put potatoes in a medium pot and cover with cold water; heat over medium to medium-high heat until the water boils, then turn the heat down to medium-low and cook until potatoes are fork-tender (about 5-7 minutes), being careful not to overcook.  Drain potatoes and cool.

  2. In a medium bowl, combine celery, onion, garlic, yogurt, mayo, mustard, honey, hot sauce, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper.  Stir in cooled potatoes and chopped herbs. 

  3. View full recipe at An Edible Mosaic