It is FINALLY Friday! Woot woot. The weekend is finally here. This weekend I am having a big BBQ and Tattoo party lol yup food and ink =). That being said it’s time for a cool Barbecue side dish. Now I love a good potato salad, and I LOVE Deviled Eggs. So why not combine them right? I mean it’s a no brainer. Here it is a simple yet awesome twist on both. Deviled Egg Potato Salad!! Seriously thought this is a pretty easy recipe that is a cool version of potato salad that will have any guests of a BBQ you host will totally go nuts over. Come on the more kinds of Potato Salad recipes you have ready to go the more your guests (or other guests at someone else’s) at your get together will totally love you for! If you guys decide to make this one make sure to take pics and post them to the Average Guy Gourmet Facebook page.
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Ingredients
- 3 Russet Potatoes
- 5 Eggs
- 3/4 Cup Mayonnaise
- 1/2 Cup Greek Yogurt
- 2 Tbsp. Mustard
- Pinch of Cayenne
- 4 Green Onions, Diced
- Salt
- Pepper
Instructions
- Chop potatoes in to bite size chunks and place potatoes in a pot, and cover with an inch of water. Add salt to the water. Bring to a boil, and cook at a low boil for 10-15 minutes or until your desired tenderness. Drain, and set cooked potatoes aside to cool.
- While potatoes are boiling place eggs in another pot pour cold water over eggs so they are covered and there is about an inch of water above the eggs. Bring water to a boil, turn off heat and allow to stand for 10 minutes. Place eggs in ice water for about 5-10 minutes.
- Peel your cooked eggs, and cut them in half. Drop the yolks into the bowl.
- Add the mayonnaise, yogurt, mustard, salt, and pepper to the bowl with the egg yolks. Mash together with a fork until smooth. Stir in sliced green onions.
- Chop egg whites, and add them to the mayonnaise mixture along with the cooked potatoes. Stir to coat.
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