SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 167.7
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 186.8 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Deviled Potato Salad calories by ingredient
Report Inappropriate Recipe

Deviled Potato Salad

Submitted by: COLLINSLG

Introduction

Spicey change to the norm - we always make as a side to our Super Sloppy Joes. This one can be ready to eat in just 20 minutes or refridgerate for up to a week. Spicey change to the norm - we always make as a side to our Super Sloppy Joes. This one can be ready to eat in just 20 minutes or refridgerate for up to a week.
Number of Servings: 6

Ingredients

    5 all-purpose white potatoes or 10 large 'Reds"
    Course salt, kosher or sea
    1/4 onion
    3 Tbl prepared yellow mustard
    1/2 cup mayonnaise
    1 tsp sweet paprika
    1 tsp hot cayenne pepper sauce (Tabasco or Frank's Red Hot)
    Freshly ground black pepper

Directions

Peel and dice potatoes while brining a pot of water to a boil. Season the water with the salt and add potatoes once the water is boiling. Boil until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes.
If planning on using immediately , then spread potatoes out on a cookie sheet to quick-cool them. (not needed if will be putting in fridge for later use)
In the bottom of a medium mixing board Grate the onion using a hand grater. Add the mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute the dressing. Seasoning to taste with salt and freshly ground black pepper.
I garnish with chopped scallions if I have them.
Yield: 6-8 servings


Number of Servings: 6

Recipe submitted by SparkPeople user COLLINSLG.






Great Stories from around the Web


Rate This Recipe