roasted red peppers – Aubrey About Town

Deviled Potato-Scallion Salad

Servings12 servings

Prep Time30 mins

Cook Time20 mins

Passive Time2 hours

Ingredients

Salad Dressing

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