Queen City Deviled Egg and Potato Salad

[C_Ruark]

Queen City Deviled Egg and Potato Salad

Serves 6 as Side.

My take on Gramma's famous combination of two family favorites, deviled eggs and potato salad. The yield is a bit larger in this recipe. My family gives potato salad near-main status. Enjoy - CSR

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DEVILED EGGS (GARNISH)

• 9 hard boiled eggs; peeled
  
• 1 tsp pickles; minced
  
• 1 tsp mustard
  
• 1 T mayonnaise
  

POTATO SALAD

• 1/2 c onion; chopped
  
• 1/4 c green pepper; diced fine
  
• 1/2 c mustard
  
• 1 T salt
  
• 5 lb red potatoes w/skins; boiled; cubed
  
• 1/2 c dill pickles; minced
  
• 1/4 c celery; diced fine
  
• 1 c mayonnaise
  
• paprika; garnish
  
• dill; garnish
  

Equipment:

1 large mixing bowl

1 transfer plate

1 large serving bowl

METHOD - Deviled Eggs

1. Cut 6 of 9 boiled eggs in half; remove yolk. Reserve 3 for later in this recipe.

2. Place yolks in bowl and mix with pickles, mustard, mayonnaise; salt to taste.

3. Stuff eggs with the yolk mixture; garnish with paprika.

4. Move deviled eggs to transfer plate and set aside.

METHOD - Potato Salad

4. In a large mixing bowl, mix potatoes with remaining ingredients.

5. Using a fork, flake in reserved eggs.

6. Transfer to serving bowl.

7. Garnish with dill and paprika.

-Pause-

8. Refrigerate eggs and potato salad until chilled.

SERVING

9. Before moving to table, place deviled eggs on top of potato salad in a decorative style.

END OF METHOD

Keywords: Side, Potatoes, American

( RG1295 )