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
-
1Place 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.
-
2Mix 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.
-
3Refrigerate until ready to serve. Stir and sprinkle with additional paprika before serving.
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