Who doesn’t love deviled eggs AND potato salad? Exactly what I thought. So how about potato salad made WITH deviled eggs? I just made this recipe today, and honestly I don’t think I’ll ever go back to a traditional potato salad recipe again. This dish serves eight and uses only two eggs, so you’re getting good protein but not at the expense of too much fat. Light mayo helps to keep the fat grams down as well.
I like potatoes that are colored as opposed to white because they generally have more carotenoids and flavonoids (cancer-fighting substances) than plain white potatoes. For that reason, I used Yukon Gold potatoes–their yellow flesh is tastier and healthier than their white-flesh cousins. See this link for more info – World’s Healthiest Foods – Potatoes. I also left the skin on to get more fiber benefit.
- 1 quart vegetable broth (I use the Better Than Bouillon brand)
- 2 lb Yukon Gold potatoes, cubed
- 2 hard boiled eggs ( * To make PERFECT hard boiled eggs with no gray/green ring around the yolk, see my note in Step 2 of the Directions)
- 2 tsp garlic powder
- 2 tsp onion powder
- Salt and pepper to taste
- 4 gherkins (sweet pickles), diced fine (or 1/2 cup of pickle relish)
- 2 stalks celery, diced
- 1/2 cup red bell pepper, diced
- 2/3 cup light mayo
- 2 tbsp yellow mustard
- 1 tbsp hot pepper or cider vinegar or pickle juice (depends on your taste–I used the hot pepper vinegar)
- Boil the potatoes in the broth until done, 10 to 15 minutes
- While the potatoes are cooking, start the eggs. FOR PERFECT HARD BOILED EGGS, put the eggs in a pot deep enough to fully cover them with water. Bring the water to a boil, and let the eggs boil for 1 to 2 minutes (longer for larger eggs). Then remove the pot from the heat, cover with a lid, and let the eggs sit for 10 minutes. Then run cold water over them, and throw in a few ice cubes to ensure they cook no longer. When ready, proceed as usual to peel the shell.
- Pour drained potatoes into large bowl. While they’re still warm, add the garlic powder, onion powder, and salt and pepper to taste, and toss.
- Add the pickles, celery, and bell pepper to the potatoes and toss
- Dice the eggs and put them in a small bowl.
- Using a fork, smoosh the eggs until the whites and yolks are crumbly. Add the light mayo, mustard, and vinegar or pickle juice, and mix well.
- Add the egg/mayo mixture to the potatoes, and fold it in until the potatoes are evenly covered
- Sprinkle paprika over the top and serve warm, or chill in the fridge to serve later.
- Makes 8 servings.