Who doesn’t love a great southern style potato salad? I know that I love it so much and can it a great big bowl of it all to myself! This is my own twist on a southern potato salad.
It might be hard to admit, but who doesn’t love potato salad? I’m from the Georgia, and we can pretty much eat potato salad for dessert and be super happy! I did make the recipe a little bit my own, as I wanted something a little different. Then we Stephen, who fell in love with it and tweaked it his own way, too. Mostly because he loves deviled eggs, and he’s not even from the South! Bless his heart. That’s all I have to say.
Instead of regular ol’ potatoes I decided to go with fingerling potatoes. Fingerling potatoes are already small, but I wanted the salad to be a little on the chunky side…so I cut them into halves and thirds. The main reason why I used fingerling potatoes is because, unlike other potatoes, they won’t turn into “mashed” potato salad! Fingerling potatoes keep their form because they are a bit more dense then your normal potato, plus…they have just a little hint of sweetness to them that definitely adds to the flavor profile.
One of the best parts is that the recipe uses very little ingredients. You can always use a little salt and pepper to flavor it up, but I finished up with a bit of traditional paprika on top…as any traditional deviled egg should be done.
Deviled Egg Potato Salad
- 2 Small bags of fingerling potatoes (I got mine from Trader Joe's)
- 7 hard boiled eggs (Cut in a chunky style manner)
- 3/4 Cups of Mayo
- 1/4 Yellow Mustard
- Salt & peper to taste.
- Boil the potatoes until nice and tender, approximately 15 to 18 minutes.
- Drain and allow to cool.
- In a large bowl, add all of your ingredients and mix thoroughly.
- Set aside in the fridge and allow to cool.
- Add a dash of paprika on top before serving!
by David Murphy