Deviled Potato Salad

Deviled Potato Salad
Yields: 8 servings
  • 3 pounds small fingerling potatoes, halved lengthwise and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 6 hard-cooked eggs, peeled and halved lengthwise
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon prepared horseradish
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ teaspoon celery seeds
  • ½ cup chopped celery
  • ½ cup chopped red onion
  • 1 (4-ounce) jar diced pimientos
  • 3 tablespoons chopped fresh chives
  1. Preheat oven to 425°.
  2. In a large bowl, toss together potatoes, oil, and 1 teaspoon salt until well combined. Spread potatoes onto a jelly roll pan.
  3. Bake until tender and browned, about 40 minutes, stirring halfway through. Transfer potatoes to a large bowl; let cool for 15 minutes.
  4. Remove egg yolks, and place in a medium bowl. Chop egg whites, and set aside. Add mustard, vinegar, and horseradish to yolks, whisking until combined. Add mayonnaise, sour cream, celery seeds, and remaining 1 teaspoon salt, stirring until well combined.
  5. Add egg whites, mayonnaise mixture, celery, onion, pimientos, and chives to potatoes; gently fold together to combine. Cover and refrigerate for 1 hour.