Deviled Egg Potato Salad

This recipe seemed perfect for me. It was an onion-less potato salad and though I like onions, lately they don’t like me.

There was one issue that occurred just as I was finishing boiling the potatoes. Listen to my blog and find out what happened.

Recipe Ingredients: 1 pound of russet potatoes, 5 hard-boiled eggs, 3/4 cup mayo, 1/2 cup plain Greek yogurt, 3 TBs yellow mustard, 2 TBs vinegar, salt and pepper to taste.

Boil whole potatoes, drain when done, cool slightly, and then cube.

Separate egg whites and yolks. Mash yolks, add the rest of the ingredients and mix them together. Add chopped whites and potatoes. Mix.

That’s it. I loved the taste. The extra egg yolks and mustard did the trick for me.

But as I was moving my bowls around the counter, my scraper fell against the still-hot electric burner. Oops. That was the real twist for me. Don’t copy that part though. A melted scraper is not in the recipe.

Copyright © 2021 by Susan Manzke, all rights reserved