This mustard-style Great American Potato Salad is a traditional, basic potato salad—perfect for a Memorial Day picnic or any summer meal. It’s such a great summer side dish. I found this recipe over at KraftRecipes.com and I think it’s really good!Continue reading
Two of my favorite summer foods are deviled eggs and potato salad. So why not put them together? I decided to try that out, and found that this Deviled Egg Potato Salad is soooo good! The deviled egg mixture is so yummy with a sprinkling of paprika on top and the potato salad is a creamy mustard-style salad that goes perfectly with the taste of the deviled eggs on top. And there are some eggs mixed into the potato salad too, giving you lots of delicious deviled egg flavor.
I tried a new mayonnaise in this recipe which was really good–JUST MAYO from Hampton Creek, a company on a mission to make healthier food affordable. This mayonnaise is made with healthy ingredients like non-GMO expeller pressed canola oil, filtered water, lemon juice, white vinegar, and a touch of organic sugar, pea protein, and spices. So it’s great for people with soy and egg allergies, since it’s egg-free. But you’d never know–it has such a rich taste and creamy texture. And of course it is cholesterol-free too. This mayo also comes in several savory flavors: Chipotle, Sriracha, and Garlic. You can visit the Hampton Creek site to find where it’s available at stores near you.
I’m having a giveaway which includes samples of Hampton Creek Just Mayo, Just Mayo Sriracha, and Just Mayo Garlic, plus a handy little hat with the Hampton Creek logo on it. See the end of the post for details on the giveaway!
Going back to the Deviled Egg Potato Salad, this would be a great dish to make over Labor Day weekend, especially if you are planning on having a potluck or picnic! This dish is definitely not cholesterol-free like the Just Mayo is, but at least this mayo doesn’t add any additional cholesterol, for those of you who have to watch that. And if you just want to make a basic egg-free potato salad, follow the directions for the POTATO SALAD part of this recipe, leaving the hard-boiled eggs out.
DEVILED EGG POTATO SALAD by NancyC, adapted from CDKitchen
Makes about 10 servings
- 6 hard-boiled eggs, peeled (you will need a total of 9 hard-boiled eggs; see the rest of the recipe below)
- 1 teaspoon minced dill pickle (or you can substitute sweet pickles)
- 1 teaspoon yellow mustard
- 1/2 teaspoon dry mustard
- 2 Tablespoons mayonnaise
- 1 dash salt
- 1/2 cup finely chopped yellow onion
- 1/3 cup yellow mustard
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/3 cup shredded or finely chopped dill pickles (or you can substitute sweet pickles)
- 1/2 Tablespoon dill pickle juice
- 1 1/4 cup mayonnaise
- 6 cups boiled potatoes (peeled or unpeeled) and cubed
- 3 hard-boiled eggs, finely chopped
- 1/2 to 1 teaspoon paprika
Cut 6 of the 9 boiled eggs in half; remove yolk (save the other 3 eggs for the potato salad mixture). Place yolks in medium bowl and mix with pickles, mustards, mayonnaise, and salt; stuff the 6 eggs with the yolk mixture and set aside.
In large bowl, blend the onion, mustards, salt, pickles, pickle juice, and mayonnaise. Then stir in the cubed boiled potatoes, and add in the remaining 3 hard boiled eggs, finely chopped, last.
Spoon mixture into large serving bowl (or keep in your large mixing bowl if you want to serve the salad from that). Top with paprika, sprinkling evenly over the salad, and arrange deviled eggs around the top of the salad in a circle for garnish (you can top the deviled eggs with a little paprika too, if you want).
NOW FOR THE GIVEAWAY: If you’d like to win three (8-ounce) containers of JUST MAYO (one each of Regular, Garlic, and Sriracha flavors) plus a black cap with the Hampton Creek logo, leave a comment on this blog post between now and Wednesday evening, August 27, at 8 p.m. (CST). The random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced later on Wednesday evening, August 27 on this post. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.
First Entry: Leave a comment on this post–it would be great to hear if you are a deviled egg or potato salad fan!
One Bonus Entry: If you are a new or existing follower or subscriber, you may leave one extra comment telling me the way (or ways) you follow.
Note: if your comment doesn’t show up right away, it just means I haven’t had a chance to approve your comment yet–I approve all comments because of spam comments that sometimes come through!
If you like vinaigrette on your salads, and if you like honey-mustard flavor, then you’ll have to try this vinaigrette! It’s very quick and easy to make, and really good! This Honey Mustard Vinaigrette recipe has a great lightly-sweet and tangy taste and makes about 1 cup of vinaigrette, so if you need more you’ll want to double the recipe. The original recipe is from Colman’s, although I couldn’t find the recipe to link back to on their site.
I made this vinaigrette two ways–I tried it first with Colman’s Superfine Mustard Powder (or you can use your favorite brand of dry mustard). This was actually a mistake I made! I didn’t realize the recipe called for prepared mustard. But I like how it turned out with the dry mustard.
Then I tried it with the prepared mustard–I used a slightly sweet, grainy mustard–and I liked it that way, too. The taste of the two versions was very similar.
The main difference? The dry mustard version separates more quickly when standing, forming an oily layer at the bottom. It needs to be shaken right before serving on your salads. The prepared mustard version has a thin oily layer on top, but otherwise doesn’t separate much. I would still stir this well before serving, but it doesn’t need to be continually shaken like the dry mustard version.
I think the best time to make this vinaigrette is right before you serve your salad, with the ingredients all freshly whisked together!
If you have any vinaigrette left over, you can refrigerate it in a container with a tight-fitting lid–when I buy fancier salad dressings, I save the glass bottles–they’re perfect for keeping your own homemade dressings in! Then just give it a good shake when you’re ready to use the vinaigrette again!
HONEY MUSTARD VINAIGRETTE slightly adapted from Colman’s Mustard
Makes about 1 cup
- 3/4 cup Rice Wine Vinegar
- 2 Tablespoons honey
- 1 Tablespoon prepared mustard (I used a slightly sweet, grainy mustard) or mustard powder (Note: if you use mustard powder, you will need to shake the vinaigrette just before serving, since the mixture separates)
- 2 Tablespoons extra virgin olive oil
- 1 garlic clove, minced
Whisk all ingredients together, blending everything well, and serve over your favorite salad.
Do you ever make your own dressings and vinaigrettes?