In these strange times, I’ve been creating more hearty recipes. It must be a comfort thing. I’ve made banana bread, pizza and most recently brownies. These are all things I would typically make, but not all within a week. It could have to do with what I’ve been buying in the latest fear-based grocery shopping adventures. My latest purchase was a giant sack of red potatoes from Costco. Yesterday, I decided it was time to start creating some fun recipes with these little potatoes. This Deviled Egg Potato Salad is one you are going to want to taste! It is rich, creamy and has a bit of tang with some of my new favorite pickles! 

For this potato salad, peel the potatoes, chop into cubes and simmer in water until cooked through. At the same time, boil your eggs in a separate pot. I used 3 eggs for this recipe but I boiled about 12 so we would have some on hand for the week. 

While you are cooking the potatoes and eggs, you can get started with the other ingredients. I found these amazing Grillo’s Pickles at Costco. These pickles are really good! I love fresh made pickles and these are the closest to fresh pickles that I have tried from the store. I used about 15 dill chips and chopped them into pieces. 

Once the potatoes are done, drain them from the water and set aside. Next peel and slice your eggs. To make the dressing, add sour cream, avocado mayo (or regular), mustard, juice from the pickles, salt + pepper. 

Gently stir the potato salad to blend ingredients without smashing the potatoes. The pickles really make this salad as they have such a great crunch. Grab the full recipe for Deviled Egg Potato Salad below! 

Deviled Egg Potato Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

This Deviled Egg Potato Salad is one you are going to want to taste! It is rich, creamy and has a bit of tang with some of my new favorite pickles! 

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Ingredients

• 15 Small - Medium Size Red Potatoes (any kind will work)
• 3 Eggs
• 15 Dill Chips Grillo's Pickles 
• 1/4 Cup of Avocado Mayo
• 1/2 Cup of Sour Cream
• 2 Tablespoons of Pickle Juice
• 2 Tablespoons of Mustard
• Salt + Pepper

Instructions

1. Peel and cube potatoes
2. Simmer potatoes in water until cooked through, about 20-25 minutes
3. Boil Eggs, peel and slice
4. Chop Pickles into small pieces
5. Add all ingredients to a bowl, gently stir till combined without mashing

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  Dill Chips

I hope you are staying safe and cooking up something tasty this week! Enjoy! xo, Bri