Happy July 4th, one and all! I hope everyone is having an enjoyable weekend! It’s been pretty busy here at Cornfed and we’ve had a great holiday weekend! This week’s featured recipe is sure to go well with your summer picnics and gatherings! Deviled Egg Potato Salad is rich, tangy, sweet and DELICIOUS!!!! Yum!!!! It’s a fairly easy recipe to put together, and one of my hubby’s favorites! It’s delicious immediately, but does taste best after chilling in the fridge for a few hours. Give it a try and be sure to drop me a line or two to let me know what you think! Until next time, have a Great week!!!! Lisa
If you enjoy these recipes, be sure to check out my Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.
Wash and peel potatoes, then cut into bit sized pieces and place in a large Dutch oven. Cover potatoes with cold water and add approximately ½ teaspoon of salt. Bring potatoes to a boil, then reduce heat and simmer until potatoes can be pierced easily with a fork.
Remove from heat and strain through a colander. To cool quickly, place potatoes in a large mixing bowl and cover with cold water. When water turns warm, strain potatoes again and repeat until potatoes are cool.
Combine cooled potatoes, chopped boiled eggs, onion, celery, bell pepper, and garlic; set aside. In a medium mixing bowl, whisk together the mayonnaise, sour cream, sweet pickle relish, prepared mustard, sugar, dill weed, ranch dressing mix, celery salt and celery seed.
Pour dressing mixture over potato mixture and stir gently to combine. Add salt and pepper to taste. Refrigerate for a few hours prior to serving.