Now that it feels like summer, I find myself craving potato salad. Potato salad is such a great side dish for a simple summer meal or picnic. This potato salad is a little different from your typical potato salad, since it also includes green beans. If you have started or 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 dill pickles and dill seasoning, you’ll want to try this potato salad! I’ve had this recipe for awhile and there are three things I really like about it: 1) it has red potatoes in it, which I prefer over regular potatoes, 2) you don’t need to peel the potatoes (I find potato peeling pretty tedious), and 3) it has dill pickles in it! This is a cool and creamy potato salad that is perfect for summer meals and picnics.
In addition to chopped dill pickles, this potato salad is also flavored with green onions, some garlic salt and mustard powder. I used Colman’s Mustard, since they had sent me some of their Original English Mustard and Mustard Powder to try out. I didn’t realize the company dates back to 1814, and Queen Victoria gave this mustard her seal of approval in 1866 (the Royal Family still uses Colman’s products). I thought it gave the potato salad a great flavor and I really like the superfine powdery texture because it blended in so well with the mayonnaise and other ingredients of the potato salad dressing–so nice and smooth. You can also use this mustard powder to rub into beef or chicken before roasting and add to stews, soups, and gravies to thicken and add flavor. The Colman’s website has some great recipes you may want to check out, too!
You’ll get about 8 to 10 servings from this recipe, so if you’re making this for a large group, you should probably double it!
CREAMY DILL POTATO SALAD by NancyCreative
Makes about 8 to 10 servings
- 2 1/2 lbs. small red potatoes, unpeeled (about 5 heaping cups of cooked, cut up potatoes)
- 4 green onions, finely chopped (chop up both the green stems and the white onion part)
- 6 hard-cooked eggs, peeled and chopped (for a lower cholesterol version, you can just use the chopped egg whites)
- 1 cup chopped dill pickles (or 1 1/3 cups if you really like that dill pickle flavor!)
- 1 cup light or regular mayonnaise
- 2 Tablespoons brine from the pickles
- 1 teaspoon garlic salt
- 1 teaspoon mustard powder (I used Colman’s brand)
- 1/4 teaspoon black pepper
- 2 Tablespoons chopped fresh dill or 2 teaspoons dried dill
Place potatoes in a large pot of lightly salted water and boil for 15–20 minutes, or until potatoes are tender; drain well. Cut the potatoes in half or quarters, depending on the size of the potatoes. In a large bowl, add the cut potatoes, green onions, eggs, and pickles. Stir gently to combine. In a small bowl, whisk together mayonnaise, pickle brine, garlic salt, mustard powder, pepper, and dill. Pour this mixture over the potato mixture and stir gently. Cover and refrigerate 4 hours or overnight.
This potato salad also looks nice served on some lettuce leaves if you’re making it for a luncheon or dinner.
Potato salad is such a great summer side dish! Do you have a favorite potato salad recipe you like to make?
Potato Salad is a great summer side dish. I’ve seen all different kinds of potato salad recipes here and there, and I’ll be trying some others out soon, but this time I just wanted to make a traditional, basic potato salad. I found this Great American Potato Salad recipe over at KraftRecipes.com and it is really good! It’s a mustard-style potato salad and has lots of good things in it like chopped hard-boiled eggs, onion, celery, and some dill pickle relish (if you prefer sweet pickle relish you could substitute that). The recipe didn’t say anything about peeling the potatoes, so I left the skins on–it’s nice not to have to peel potatoes if you don’t have to! 🙂 The potato salad is nice and creamy, and I like serving it over lettuce leaves, but it’s great by itself, too. Perfect for summer picnics and meals on the patio (although it’s been such a hot summer, I haven’t been on my very sunny patio much)!
GREAT AMERICAN POTATO SALAD slightly adapted from Kraft Foods
Makes 8 (1/2 cup) servings
- 1/2 cup mayonnaise, light or regular (or substitute Miracle Whip® for the mayo)
- 1 Tablespoon yellow mustard (you can substitute dijon mustard or honey mustard, too)
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups cubed potatoes (about 5), cooked and cooled, peeled or unpeeled (you can use red potatoes if you like)
- 2 hard-cooked eggs, chopped
- 1 onion, chopped
- 2 stalks celery, sliced
- 1/3 cup dill pickle relish (or substitute sweet pickle relish, especially if you use honey mustard)
Mix the mayonnaise, mustard, celery seed, salt, and pepper in a large bowl. Then add the remaining ingredients and mix lightly. Refrigerate for several hours or until chilled.
Enjoy your potato salad, and hope you are enjoying your summer!