Deviled Egg Potato Salad
Column and photos by Ali Carter, WPGA Auxiliary
I typically make potato salads using quick vinaigrettes and whatever vegetable or vegetables we have sitting in the refrigerator at the time, rather than the typical mayonnaise-based fare. Not that I don’t love mayo. I do. A lot. It is simply a quirky preference of mine not to mix it into my salads. However, I do not have an aversion to adding large dollops of plain Greek yogurt into the mix.
I have learned that my daughter, on the other hand, is more of the traditionalist when it comes to potato salad. So, we compromised and used both. Mayo and yogurt blended together harmoniously tangy and smooth.
The entire family was pleased with the results.
You can serve this salad warm, but it tastes best after all the ingredients have had time to meld together and the potatoes are completely chilled. And I personally think it is a great side for anything off the grill and a late summer cookout.