Potato Salad with Deviled Eggs

The tangy, creamy appeal of deviled eggs combines with the comforting weight of potato salad for a dish that blends the acidic, creamy deviled eggs with the pleasant heft of deviled egg potato salad.

 

Checklist of Ingredients

 

• 1 1/2 pounds fingerling potatoes, cut 1/2-inch thick crosswise (about 4 1/2 cups)
• a dozen big eggs
• mayonnaise (1/2 cup)
• 1 teaspoon mustard, yellow
• 1 tablespoon vinegar (white)
• 1 tsp. smoked paprika
• salt (coarse) and pepper (freshly ground)
• 1 celery stalk, coarsely chopped (about 1/2 cup), plus more celery for serving
• 3 tablespoons red onion, coarsely chopped, plus extra for serving

 

Directions Checklist for Procedures

 

 

1st Step:

 

Bring 1 inch of water to a boil over the potatoes in a medium saucepan. Cook for about 10 minutes or until vegetables are soft; drain.

 

2nd Step:

 

In a small saucepan, crack the eggs and add enough water to cover them by 1 inch. Raise the temperature to high and bring the water to a boil. Turn off the heat, cover, and set aside for 7 minutes. Afterward, drain the eggs and chill them in cold water.

 

3rd Step:

 

Eggs should be peeled and halved lengthwise. Remove the yolks from the pan and mash them with a fork in a basin. Mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water are mixed together, then pressed through a sieve. Chop the egg whites coarsely and combine with the potatoes, celery, and onion in the yolk mixture. Salt & pepper to taste. Toss to blend and serve with more celery and onion on top.

 

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