Wednesday, August 8, 2012

COOL SUMMER RECIPES: DEVILED EGG POTATO SALAD

Cool Summer Recipe: Deviled Egg Potato Salad
I've been sharing a series of "Cool Summer Recipes" for hot summer days.  Today's recipe is classic summer fare with the unique, yet familiar, taste of deviled eggs. This is a wonderful option because when you make it ahead (maybe the night before when it is cooler), the flavors blend well and the Deviled Egg Potato Salad is ready to serve when you walk in the door.

DEVILED EGG POTATO SALAD

8 hard-cooked eggs

3 tbsp. vinegar

3 tbsp. prepared mustard

1 c. mayonnaise

1/2 cup sour cream

1 tsp. salt..or to taste

pepper to taste

4 cups potatoes...peeled, cooked and cubed

3/4 cup celery...diced fine

2 tbsp. minced onion

3 pickles..chopped fine (OR a little pickle relish if you perfer)

Cut eggs in half to remove yolks to a bowl, mash and blend with vinegar and mustard. Add mayonnaise, sour cream and salt. Mix well. Chop the egg whites very fine, combine with the potatoes, celery, onion, and pickles. Fold in egg yolk mixture. Chill to allow flavors to blend. Garnish as desired. Makes 6 to 8 servings.

Carol & Gus, Innkeepers
Scarborough Inn
an Ocean City NJ Bed and Breakfast

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