KRISTI'S DEVILED EGG POTATO SALAD
Make and share this Kristi's Deviled Egg Potato Salad recipe from Food.com.
Provided by Kristi Waterworth
Categories Lactose Free
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
- In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
- Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
- Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.
Nutrition Facts : Calories 218.4, Fat 9.9, SaturatedFat 2.2, Cholesterol 189.3, Sodium 165.9, Carbohydrate 24.7, Fiber 2.9, Sugar 2.4, Protein 8.2
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