Deviled Egg Potato Salad

10 ingredients
3 steps

Ingredients

  • 3 pounds yukon gold potatoes cubed, about 5 cups
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons mustard McCormick(R), Ground
  • 2 teaspoons McCormick Celery Salt
  • 1/2 teaspoon black pepper McCormick(R), Ground
  • 1/2 teaspoon McCormick Paprika
  • 1/2 cup chopped celery
  • 1/4 cup red onion chopped
  • 6 boiled eggs hard-, peeled and chopped

Directions

  1. 1
    Place potatoes in large saucepan. Cover with water. Bring to boil. Boil 10 minutes or until potatoes are fork-tender. Drain well in colander. Let cool.
  2. 2
    Mix mayonnaise, sour cream, mustard, celery salt, pepper and in large bowl until well blended. Add potatoes, celery and onion; toss gently to coat. Gently toss in eggs. Cover.
  3. 3
    Refrigerate until ready to serve. Stir and sprinkle with additional paprika before serving.

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