Angel Egg Potato Salad

By Tasty · 30 min

Ingredients

Instructions

1. Put the potatoes in a large pot, cover with cold salted water and bring to a boil over medium-high heat. Boil 12–15 minutes, until just fork-tender. Drain and spread on a baking sheet to cool completely, about 15 minutes.
2. Put the eggs in a pot, cover with cold water and bring to a boil over medium-high heat. Cover, remove from heat and let stand 10 minutes. Transfer to ice water and cool completely, about 5 minutes.
3. Peel the eggs. Halve 2 eggs lengthwise and refrigerate them in an airtight container. Halve the remaining 6 eggs lengthwise, scoop the yolks into a large bowl and set the whites aside. Mash the yolks.
4. Add the mayonnaise, relish, Dijon mustard, vinegar, smoked paprika, garlic powder, 1 tsp kosher salt and ½ tsp black pepper to the yolks and whisk until smooth. Season with more salt and pepper to taste.
5. Roughly chop the reserved egg whites. Gently fold them into the dressing with the cooled potatoes, red onion, celery and chives until well coated. Adjust salt and pepper.
6. Cover and refrigerate for at least 2 hours, or up to 12 hours.
7. Transfer to a serving bowl. Arrange the reserved halved eggs on top and garnish generously with smoked paprika and chives. Serve cold.

Summarized from Tasty's video. Watch it for the details.

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