Deviled Potato-Scallion Salad
| Servings | Prep Time |
| 12servings | 30mins |
| Cook Time | Passive Time |
| 20mins | 2hours |
|
|
Ingredients
- 5lbs potatoespeeled & cut in 1/2 cubes
- 8 eggs
- 2cups celery(6 stalks, minced)
- 1cup carrots(2 medium, shredded)
- 1cup roasted red peppers(2 medium, roasted, peeled, minced)
- 1/2lb baconminced, cooked, fat removed
- 1 bunch scallionsminced (including whites)
- 1/2cup dill picklesminced
- 1tbsp kosher salt
Salad Dressing
- 1-1/4cup mayonnaise
- 3/4cup sour cream
- 2tbsp lemon juice
- 1/4cup Dijon mustard
- 1tbsp dried chives
- 1tbsp dry mustard
- 1tsp kosher salt
- 1tsp ground black pepper
Instructions
- In a large pot, cover cubed potatoes and eggs with cold water and 1 tablespoon kosher salt.
- On medium-high heat, bring to a boil. Boil 8 minutes, or until potato can be cut with a fork, but not easily mashed.
- Immediately strain in colander, then plunge in ice water to halt cooking (the eggs will be hard-boiled in the time it takes to cook the potatoes).
- Strain well of excess water, allow to cool completely, transfer to a large bowl.
- Peel and chop hard boiled eggs, add to potatoes, add celery, roasted peppers, pickles, carrots, bacon, and scallions.
- Refrigerate until chilled (about 1 hour). Serve chilled.
Prepare Dressing & Dress Salad
- In a medium bowl, combine, mayonnaise, sour cream, lemon juice, Dijon, ground mustard, dehydrated chives, 1 teaspoon kosher salt, and ground black pepper, blend well.
- Pour dressing over chilled potato mixture, toss well to combine.
- Refrigerate at least 3 hours or for better results, overnight before serving. Serve chilled
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