Deviled Potato Salad

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 25 min

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 2 min

7. 7

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

   Ongeveer 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 30 min

   Tip van de kok: The salad tastes even better if allowed to chill for a few hours or overnight.