Rachael Ray Deviled Potato Salad

Rachael Ray’s Deviled Egg Potato Salad

Rachael Ray has a few potato salads that she’s famous for, one of which is this deviled egg version. It’s an excellent side dish for summer parties or barbecues, and can be made up to a day in advance.

Deviled egg potato salad is a classic southern side dish that combines two classic favorites. It’s perfect for Easter or a summer potluck and is also a great complement to grilled chicken, steak or BBQ pork chops.

The recipe is a twist on the traditional potato salad that is tossed with a creamy mayonnaise dressing and chopped hard boiled eggs, making it a delicious treat for the whole family. It’s easy to make and can be a favorite for any occasion.

A little extra spice is added in this potato salad using paprika, but you can customize it to your taste. Add in bacon, jalapeos, dill pickles or other vegetables such as red onions, green onions, celery, or sweet onions to change up the flavor of this classic deviled egg side dish.

Yukon gold potatoes are a great choice for this recipe because they’re low in starch and high in moisture, so they’ll keep their shape when tossed with the rest of the ingredients. They also contain potassium and magnesium, which are both important vitamins for a healthy diet.

Once you’ve cooked the potatoes, you’ll want to peel them. This is a time-consuming step, but it’s worth it because it helps the potatoes soak up more of the mayonnaise.

To prepare the dressing, whisk together the mayo, mustard, vinegar and dill relish in a bowl. Stir the mixture into the potato salad until the mixture is well combined and everything is coated with the creamy dressing.

You can make the potato salad ahead of time up to a day in advance and store it in a refrigerator. It’s a good idea to let it chill before serving so that the flavors blend well and you get the best flavor from this deviled egg potato salad.

When the salad is made, you can add a variety of accoutrements, including shredded cheese or even grated Parmesan. The addition of a few different spices is also a nice touch, such as chives or basil.

If you’re serving the potato salad in a buffet, ice will help to keep it cold for several hours. If you’re storing it for a longer period of time, be sure to cover it with plastic wrap or foil so that it doesn’t become stale and lose its taste.

This is a great side dish for picnics or parties that have a lot of food on the table because you can make it ahead of time and just throw it in the fridge until you’re ready to serve. It’s also a great side dish for the holidays because it’s a festive, holiday-inspired treat that everyone will love.

If you want to try a low-cal version of this potato salad, you can make it with no mayonnaise. It’s a healthy, low-calorie dish that is just as delicious as the regular version.

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