This recipe is what would happen if your favorite deviled eggs hooked up with a sinfully delicious potato salad. Rich, creamy, tangy, eggy and starchy, this is everything you want in a July Fourth side salad.
This also happens to be a lovely do-ahead recipe. In fact, we highly recommend you prep it the day before to give the flavors more time to marry. Just hold off on the smoked paprika garnish until just before serving.
And if you want to play up the deviled egg idea, you could serve this spooned into endive leaves as an easy starter to enjoy while the burgers and dogs are on the grill.
If you find the potato salad too dry, just add another spoonful of mayonnaise or a splash of water.
CREAMY DEVILED EGG POTATO SALAD
Start to finish: 45 minutes
Servings: 10
12 eggs
3 pounds red potatoes, cut into 1-inch cubes
2 tablespoons cider vinegar
1/4 cup mascarpone cheese
2 tablespoons Dijon mustard
1/2 cup mayonnaise
1/4 teaspoon cayenne pepper
Kosher salt and ground black pepper
2 scallions, thinly sliced
Smoked paprika, to garnish
Nutrition information per serving: 310 calories; 170 calories from fat (55 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 275 mg cholesterol; 350 mg sodium; 24 g carbohydrate; 3 g fiber; 2 g sugar; 11 g protein.
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