Deviled Potato Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the scrubbed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 20-25 minutes, until easily pierced with a fork.

   Ca. 25 min.

   Kokkens note: Using waxy potatoes like red or new potatoes helps them hold their shape after cooking.

2. 2

   While the potatoes cook, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover the pan, and let the eggs sit for 11 minutes.

   Ca. 15 min.

   Kokkens note: Starting eggs in cold water helps prevent them from cracking as they cook.

3. 3

   Drain the cooked eggs and transfer them to a bowl of ice water to cool completely. Drain the cooked potatoes and allow them to cool until they are comfortable to handle.

   Ca. 10 min.

   Kokkens note: The ice bath stops the eggs from overcooking and makes them easier to peel.

4. 4

   Peel the cooled potatoes and cut them into 2cm cubes. Peel the hard-boiled eggs, slice them in half, and scoop the yolks into a medium bowl. Finely chop the egg whites.

   Ca. 8 min.

5. 5

   To the bowl of egg yolks, add the white wine vinegar and Dijon mustard. Mash with a fork until a smooth paste forms.

   Ca. 2 min.

   Kokkens note: Mashing the yolks with the liquid first prevents lumps in your final dressing.

6. 6

   Stir the mayonnaise, sour cream, celery seed, salt, and ground black pepper into the yolk mixture until the dressing is smooth and creamy.

   Ca. 2 min.

7. 7

   In a large bowl, combine the cubed potatoes, chopped egg whites, celery, red onion, and pimentos.

   Ca. 1 min.

8. 8

   Pour the dressing over the potato mixture and gently fold everything together until just combined, being careful not to mash the potatoes.

   Ca. 2 min.

   Kokkens note: Use a large rubber spatula for folding to keep the potatoes intact.

9. 9

   Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with paprika and chives before serving, if using.

   Ca. 30 min.

   Kokkens note: The salad tastes even better if allowed to chill for a few hours or overnight.