Dilly Deviled Egg Potato Salad 1 1.5-lbs. Melissa’s
Peewee Dutch Yellow Potatoes
1/3 c. sour cream
1/3 c. Duke’s
mayonnaise
½ c. finely chopped scallions (about 4)
1-2 celery stalks, finely chopped
1 T. apple
cider vinegar, more or less, to taste
2 T. Dijon
mustard, more or less, to taste
1 T. sweet
pickle relish
1-2 t. kosher salt
1 t. celery
seed
Freshly ground black pepper, to taste
3 hard-boiled eggs, roughly chopped
¼ c. chopped Melissa’s
fresh dill
1 1-lb. bag Melissa’s
mini sweet peppers, for serving
Place the potatoes in a large pot and cover with water. Bring to
a boil over high heat, then reduce to medium-low. Simmer for about 20 minutes,
or until the potatoes are tender but still firm when pierced with a fork.
Drain, let cool slightly, and cut into bite-sized chunks. Set aside. (Don’t
overcook the potatoes—they should hold their shape. Test with a fork after 15
minutes to avoid mushiness.)
In a medium bowl, combine sour cream, mayonnaise, scallions, celery, apple
cider vinegar, Dijon mustard, sweet pickle relish, kosher salt, celery seed,
and black pepper. Stir until smooth. Taste and adjust vinegar, mustard, or pepper as
needed.
In a large bowl, combine the potato chunks, chopped hard-boiled eggs, and fresh
dill. Pour the dressing over the top and gently toss to coat evenly, being
careful not to mash the potatoes or eggs.
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
This also makes it easier to serve cold. This salad tastes even better the next
day, so feel free to prep it a day in advance. Just give it a gentle stir
before serving.
Serve as is in a bowl or get creative by stuffing the salad into mini sweet
peppers for a colorful, bite-sized appetizer. To prepare the peppers, slice off
the tops, remove the seeds, and spoon the potato salad inside. (If using mini
sweet peppers, choose a mix of red, yellow, and orange for a vibrant
presentation. They’re sturdy enough to hold the salad without wilting.)
Got leftovers? They’ll keep in the fridge for up to 3 days in an airtight
container. Just note that the mini peppers are best stuffed fresh to maintain
their crunch.
Serves 6-8
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