Deviled Potato Salad
This creamy potato salad takes its inspiration from classic deviled eggs, featuring a rich and tangy dressing made from mashed egg yolks, mayonnaise, and mustard. Tender boiled potatoes, crisp celery, and chopped egg whites are folded into the dressing for a satisfying side dish perfect for picnics and gatherings.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 1 h 15 min
- Porcije
- 6
- Težina
- Srednje
- Po porciji
- 332 kcal
Informacije o alergenima: može sadržavati celer, jaja, mlijeko, gorčica i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 750 gwaxy potato, scrubbed
- 4 komlarge egg
- 60 gcelery, finely chopped
- 40 gred onion, finely chopped
- 2 žlicapimento, drained and chopped
dressing
- 120 gmayonnaise
- 120 gsour cream
- 1 žlicadijon mustard
- 2 žlicawhite wine vinegar
- 0,25 žličicacelery seed
- 1 žličicasalt
- 0,5 žličicaground black pepper
garnish
- 0,25 žličicapaprika(neobavezno)
- 1 žlicachives, finely chopped(neobavezno)
Oprema
rubber spatula · saucepan · fork · colander · large bowl · large pot · medium bowl · cutting board · knife
Postupak
Korak po korak
- 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.
Oko 25 min
Napomena kuhara: Using waxy potatoes like red or new potatoes helps them hold their shape after cooking.
- 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.
Oko 15 min
Napomena kuhara: Starting eggs in cold water helps prevent them from cracking as they cook.
- 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.
Oko 10 min
Napomena kuhara: The ice bath stops the eggs from overcooking and makes them easier to peel.
- 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.
Oko 8 min
- 5
To the bowl of egg yolks, add the white wine vinegar and Dijon mustard. Mash with a fork until a smooth paste forms.
Oko 2 min
Napomena kuhara: Mashing the yolks with the liquid first prevents lumps in your final dressing.
- 6
Stir the mayonnaise, sour cream, celery seed, salt, and ground black pepper into the yolk mixture until the dressing is smooth and creamy.
Oko 2 min
- 7
In a large bowl, combine the cubed potatoes, chopped egg whites, celery, red onion, and pimentos.
Oko 1 min
- 8
Pour the dressing over the potato mixture and gently fold everything together until just combined, being careful not to mash the potatoes.
Oko 2 min
Napomena kuhara: Use a large rubber spatula for folding to keep the potatoes intact.
- 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.
Oko 30 min
Napomena kuhara: The salad tastes even better if allowed to chill for a few hours or overnight.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 331,8kcal
- Bjelančevine
- 7,9g
- Ugljikohidrati
- 24,5g
- Masti
- 22,8g
- Vlakna
- 3,3g
- Šećeri
- 3g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftovers in an airtight container in the refrigerator.
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