If you’re looking for a new recipe to try out, Springfield BBQ Co. will show you that deviled eggs go great in a potato salad.
Chef Mark Springfield owns and operates Springfield BBQ Co., a pop-up that does events all around Roswell (where Springfield lives with his wife and two dogs), as well as inside the Atlanta perimeter. All through November, Springfield can be found at places like Variant Brewing, Little Cottage Brewery, and more.
Keep scrolling for the recipe for this delicious Springfield recipe.
Springfield BBQ Co. Deviled Egg Potato Salad Recipe:
Ingredients:
- 5lbs red potatoes (whole)
- 1/2 cup dill pickle juice
- 1 cup mayo, preferably Duke’s
- 1 cup yellow mustard
- 2 TBSP Worcestershire
- 2 TSP garlic powder
- 1 TSP smoked paprika
- 2 TBSP of your favorite hot sauce
- 1/2 cup celery (small, diced)
- 1 bunch of chives (minced)
- 2 TBSP fresh dill (minced)
- 6 hard boiled eggs
- salt and pepper to taste
Directions:
- Boil potatoes in salted water until tender, then drain and let cool slightly in a large bowl or pan. Lightly break up the potatoes with your hands, then pour the pickle juice over the potatoes to marinate. Let sit while you make the dressing.
- Dressing: Separate yolks from egg whites, chop the whites and set aside. Place the yolks in a food processor (or blender) along with the mayo, mustard, Worcestershire, hot sauce, garlic powder and smoked paprika. Process until smooth.
- Pour dressing over crushed potatoes and add the egg whites, celery, chives, and dill. Season with salt and pepper while mixing everything together.
- Taste to see if the mixture needs more salt, pickle juice or hot sauce. If the mixture is too dry, add a bit more mayo. The potato salad is ready to serve or can be packed and refrigerated for up to 3 days.
