Deviled Egg Potato Salad Recipe
My daughter will be the first to admit that she's an extremely picky eater. Getting her to try new foods is like pulling teeth. As a toddler, she'd eat anything and gladly try new foods. Unfortunately, her pickiness has slowly evolved, and as a family we are now trying to expand her palette.
Over the years I've tried different strategies. One thing I've found that works well is to have her help me develop recipes using multiple ingredients she already likes. When I told her that I was going to start posting these recipes online, she pulled out her notepad and has been busy jotting down ideas. This is how the concept of a mother/daughter recipe series began—and if this is a way to get her to eat something new, then I'm happy to keep it going.
This recipe for deviled egg potato salad was developed a few weeks ago. We were at a picnic where there was not a lot of food that she would eat. There were deviled eggs, which my daughter would eat all the time if she could, and there was potato salad. She loves potatoes prepared in different ways, and she used to gobble up potato salad, so I suggested that she try a bite of it. She must have been hungry because she tried it without complaint and she liked it (after picking out the chopped celery).
As I looked down at my own overloaded plate where the deviled egg had been smashed into the potato salad, I realized that they would make a good combination. Later that evening, with my daughter as my trusty sidekick and taste tester, we put together this recipe and . . . success! We now have another dish to add to the slowly growing list of things my daughter will eat. We hope you enjoy it as much as we do.
- 8 to 9 medium red bliss potatoes (approximately 2 pounds)
- 3 eggs, hard-boiled
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- Peel and cut the potatoes into bite-sized pieces. Place them in a pot of cold water and bring to a boil, cooking until fork-tender. Drain and set aside to cool. Note: Don't overcook them or they get too soft and break apart when stirred.
- In a small bowl, finely chop the hard-boiled eggs. Set aside. Note: To hard-boil eggs, put eggs in a pot of cold water and bring to a boil. Cover the pot, turn off the burner and let the eggs rest for 20 minutes. Drain and cool immediately so they stop cooking.
- In a large bowl, whisk together mayonnaise, mustard, onion powder, and paprika.
- Once the potatoes have cooled, stir them together in the large bowl with the chopped eggs and the mayonnaise mixture. Chill for at least 1 hour. When ready to serve, sprinkle with a little paprika.
Ingredient and Storage Notes
- Salt: We try to be careful with our salt intake, so we don't use it in this recipe. It could easily be added and taste just as good.
- Mayonnaise: We have tried this recipe with regular mayonnaise and reduced-fat mayonnaise, and both are tasty. Statistics for regular mayonnaise were used in calculating the nutritional data.
- Additions: My daughter doesn't like celery or onion, but chopped finely, either would make a good addition to this salad.
- Storage: Refrigerate any unused salad. If taking to a picnic or other event, make sure it stays cool.
Try It With Macaroni Instead!
The dressing on this salad is good with macaroni, too. Just substitute the elbow macaroni for the potatoes.
- Cook the macaroni as per the directions on the package. Set it aside to cool.
- Make the dressing in a large bowl and add the cooked pasta and chopped eggs. Toss gently until well mixed.
Because the noodles and eggs are soft, this salad is really good with finely chopped celery and or finely chopped onions. Add 1/2 a cup of each if desired. They add a nice crunch to the salad.
Both the potato salad and the macaroni version are really good with barbecue. The creamy salad pairs well with spicy barbecue sauce. Honestly though, it goes well with just about anything.
|Serving size: 1/2 cup|
|Calories from Fat||117|
|% Daily Value *|
|Fat 13 g||20%|
|Carbohydrates 27 g||9%|
|Fiber 2 g||8%|
|Protein 7 g||14%|
|Cholesterol 32 mg||11%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2012 Claudia Mitchell