This is my favorite potato salad recipe. I’d love to try more recipes out, but this one is really good, so it would have to come highly recommended from someone else for me to try a new one. This is easy to put together, and makes a lot. This time, I used Yukon Gold potatoes and didn’t even bother peeling them. Even easier!
Deviled Potato Salad
30-Minute Meals 2 – Rachael Ray
2 ½ pounds all purpose potatoes (such as new or white round), peeled and diced
¼ medium onion
3 tablespoons prepared yellow mustard
½ cup mayonnaise, (eyeball the amount)
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (such as Tabasco or Frank’s Red Hot)
to taste salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain and return cooked potatoes to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread them out on a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate the onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and evenly distribute dressing. Season with salt and pepper and adjust seasonings. Top with chopped scallions.
Substitute plain low-fat yogurt or reduced-fat sour cream for the mayo and you’ll get a tangy, trimmer potato salad.
MacGourmet Rating: 5 Stars