Deviled Egg Potato Salad
Yield: 4 servings
Prep Time: 30 minutes
Ingredients
2 pounds red potatoes or Yukon Gold potatoes, cut into 3/4-inch chunks (peel first if desired)
2 1/2 teaspoons kosher salt, divided, plus more as needed
3 hard boiled large eggs, peeled and diced (optional)
2 dill pickle spears, diced (about 1/3 cup), or 1/4 cup sweet pickle relish
1 medium onoin, minced (about 1/4 cup)
2 medium scallions, thinly sliced (about 1/4 cup), optional
2 tablespoons finely chopped fresh parsley, dill, or a combination (from 1/4 small bunch)
1/2 cup sandwich spread
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar or rice vinegar, divided
Freshly ground black pepper
Directions
Place 2 pounds cut red potatoes or Yukon Gold potatoes and 2 teaspoons of the kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, and cook until the potatoes are fork-tender, 8 to 10 minutes.
Place 3 diced large hard boiled eggs , sandwich spread, onion, 2 thinly sliced medium scallions (if using), 2 tablespoons finely chopped fresh parsley, dill, or a combination, the remaining 1/2 teaspoon kosher salt, 1 tablespoon Dijon mustard, and 1 tablespoon of the apple cider vinegar or rice vinegar in a medium bowl. Stir to combine.
Drain the potatoes well in a colander, then transfer the potatoes to a rimmed baking sheet and spread into a single layer. Sprinkle the remaining 1 tablespoon vinegar evenly over the potatoes. Let cool to room temperature, about 15 minutes.
Add the potatoes to the bowl of dressing and fold to combine. Taste and season with more kosher salt and black pepper as needed. Cover and refrigerate for at least 1 hour or up to 1 day before serving.
