LOUISVILLE, Ky. (WDRB) -- Fourth of July picnics are a big event for the holiday. And Kroger Chef Paul Dowell has a side dish that combines two summer favorites into one delicious dish. He's sharing his recipe for a Deviled Egg Potato Salad.
Deviled Egg Potato Salad
Makes 8-10 servings.
½ cup Kroger Mayonnaise
½ cup Kroger Sweet Pickle Relish
½ cup Kroger Sriracha Mustard
1-2 oz. jar Kroger Diced Pimentos (drained)
1 dz. lrg. Eggs
(bring to rolling boil, turn off, cover for 15 min, peel, cool)
28 oz. bag Honey Gold Potatoes
(boiled until just almost tender, drain, cool, cut in 4)
12 oz. pkg. Private Selection Center Cut Bacon (crumbled)
(bake 400° on foil baking sheet, 10-20 minutes, turning ½ way through)
1 tsp. Private Selection Smoked Paprika
Slice eggs in half & mash yolks in a large mixing bowl. Large dice egg white & set aside.
Add in mayo, relish, mustard & pimento to mashed eggs & blend well.
Add in diced egg white, potatoes & bacon & fold into dressing until well combined.
Pour into your serving bowl, sprinkle with smoked paprika & refrigerate until ready to serve.
A perfect way to combine two summer time favorites!
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