Here is a cross between a popular appetizer and side dish. What's not to like when you mix deviled eggs and potato salad.
3 pounds small fingerling potatoes, halved lengthwise and cut into 1-icnh pieces
2 tablespoons olive oil
2 teaspoons kosher salt, divided
6 hard-cooked eggs, peeled and halved lengthwise
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon prepared horseradish
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon celery seeds
1/2 cup chopped celery
1/2 cu chopped red onion
4-ounce jar diced pimentos
3 tablespoons chopped fresh chives
Preheat oven to 425℉.
In a large bowl, toss together potatoes, olive il, and 1 teaspoon salt until well combined. Spread potatoes onto a sheet pan.
Bake until tender and browned, about 40 minutes, stirring halfway through. Transfer potatoes to a large bowl; let cool for 15 minutes.
Remove egg yolks, and place in a medium bowl. Chop egg whites, and set aside. Add mustard, vinegar, and horseradish to yolks, whisking until combined. Add mayonnaise, sour cream, celery seeds, and remaining 1 teaspoon salt, stirring until well combined
Add egg whites, mayonnaise mixture, celery, onion, pimentos, and chives to potatoes; gently fold together to combine. Cover and refrigerate for 1 hour.
Enjoy!!!
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