Deviled Potato Salad Recipe
- Cook Time: 10 Minutes
- Yield: 6 Servings
- No need to peel when you use red-skinned potatoes. It's a triple bonus with easier prep, great appearance and added nutrients.
Ingredients
- 2 lb red potatoes
- 8 oz fresh green beans
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 can Deviled Ham Spread
- 1/3 cup red onion
Directions
- Place potatoes in 4-quart saucepot and cover with water. Add 2 teaspoons salt if desired. Bring to a boil over high heat.
- Reduce heat to low and simmer, covered, 18 minutes or until potatoes are almost tender. Add green beans and simmer 2 minutes or until potatoes are tender and green beans are tender-crisp. Drain and cool.
- In small bowl, combine mayonnaise, mustard, vinegar, salt and pepper.
- Cut potatoes into 1-inch chunks. Combine potatoes and green beans in a large bowl. Toss with mayonnaise mixture until coated.
- Stir in deviled ham spread and red onion. Sprinkle with parsley if desired, and serve or chill until ready to serve.
