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  • Writer's pictureTommy Centola

Deviled Potato Salad

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.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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