Food & Cooking Recipes Appetizers Deviled Egg Recipes Deviled Egg Potato Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 2, 2020 Rate PRINT Share Prep Time: 25 mins Total Time: 40 mins Yield: 5 cups Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad. Ingredients 1 ½ pounds fingerling potatoes, sliced crosswise ½-inch-thick (about 4 ½ cups) 4 large eggs ½ cup mayonnaise 1 teaspoon yellow mustard 1 tablespoon white wine vinegar Pinch of smoked paprika Coarse salt and freshly ground pepper 1 celery, finely chopped (about ½ cup), plus more for serving 3 tablespoons finely chopped red onion, plus more for serving Directions Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain. Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool. Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion. Mike Krautter Rate It PRINT