Deviled Egg POTATO SALAD is so good! #subscribe


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Today I am making deviled egg potato salad which is the best of both worlds. This is a perfect side for your bbq parties and picnics …

34 replies
  1. Alice A
    Alice A says:

    So many varieties of potato salad to enjoy! I still make my mom's potato salad from my childhood. The surprise yummy one I enjoyed 20 years ago was made with a frozen box of peas and carrots at a buffet holiday family meal.

    Reply
  2. macaronipop
    macaronipop says:

    Hiyeeeee!
    Funny, I didn't even realize you made this video a couple days ago… and tonight I bought some deviled egg potato salad from the grocery. Im sure it's not as good as this. I just wanted to try it.
    Thanks for sharing!
    Mike

    Reply
  3. Jan
    Jan says:

    You could make the potato salad and scoop out some for yourself and add the onion and the other things you like or put the stuff you like on the side and add it at the table. I like everything but the kitchen, too.

    Reply
  4. robin marie
    robin marie says:

    This looks great im going to make today. I saw a tip from another yutuber Tammy from collard valley cooks that you add the eggs to boil with the potatoes for the last 10 min. they peel easy and only one pot. hope this tip helps if you ever need it. and I heard the vinegar helps keep the whites inside if the shell crackes during cooking but who knows right? Loyal fan from Detroit

    Reply
  5. Dana
    Dana says:

    Time savers. Small potatoes only cut in half Cool, and then press through cake cooling rack over large bowl. After boiling eggs, drain water, shake up and down in pot so the shells start to crack before dumping in ice bath, cold water will get between shell and egg before peeling and make easier to peel, peel under mild running cold water. Also press through cooling rack just like potatoes, everything is uniform like small cubes without needing a knife and much faster.

    White pepper and dried Colemans mustard and a small pinch of cayenne will also add the devil. Dried parsley for color, and a pinch of dried dill weed is also good for depth of flavor.

    Reply
  6. Raelene Kelly
    Raelene Kelly says:

    I like how you peel your eggs perfectly and people try telling you how to do it correctly. LOL
    If you have a method that works for your stove- that’s the one you should do! It won’t always work the same for everyone due to the eggs, stove type and elevation.

    Reply

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