- Ninja Possible Cooker Pro (or any multi-cooker with Sear/Sauté, or a large pot for the stove)
- Cooking rack or trivet that fits the pot
- Vegetable peeler
- Sharp Knife
- Small Saucepan
- Pint mason jar with lid
- Medium mixing bowl
- Large Mixing Bowl
- Whisk
- Colander
- Sheet pan
- Small blender or food processor (for the optional deviled egg filling)
- Piping bag or spoon
- Serving platter
If you think you already know potato salad, this Deviled Egg Potato Salad is about to change your mind. It is hands down the creamiest, most flavorful potato salad I have ever made, and it is just as beautiful as it is delicious.
The trick is mixing the cooked egg yolks right into a tangy mayonnaise dressing, so every single bite tastes like a deviled egg. Everyone who tries it raves about it, and you can customize it in all kinds of ways.
The best part is how easy it comes together. I make mine in the Ninja Possible Cooker Pro, where the potatoes cook in the bottom and the eggs cook on a rack right on top, all at the same time. From there, we layer in flavor and color with quick pickled red onions, sweet pickles, crisp celery, a mild leek, and a surprising little pop of capers. It is the kind of potato salad that disappears first at any potluck or barbecue.
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I tested this recipe to get the potatoes perfectly tender, the eggs cooked with just-set, slightly soft yolks, and the dressing creamy and balanced. Once you taste how those blended yolks transform the whole salad, you will never make potato salad another way again. Top it with a few deviled eggs and it becomes the showpiece of the table.
Suggested Kitchen Tools for Deviled Egg Potato Salad
- Ninja Possible Cooker Pro (or any multi-cooker with Sear/Sauté, or a large pot for the stove)
- Cooking rack or trivet that fits inside the pot
- Vegetable peeler and a sharp knife
- Small saucepan (for the pickling brine)
- Pint mason jar with a lid
- Medium and large mixing bowls
- Whisk and a colander
- Sheet pan (for cooling the potatoes quickly)
- Small blender or food processor and a piping bag (for the optional deviled eggs)
- Serving platter or bowl
Ingredients & Substitutions
This deviled egg potato salad uses simple, easy to find ingredients, but the way they come together is what makes it special. Let's take a closer look at each one.
Russet Potatoes
Used in Recipe: Two and a half pounds of russet potatoes, peeled and cut into 1-inch cubes, are the base of the salad.
What it Does: Russets are a floury potato that cook up wonderfully tender and soak up the creamy dressing, giving you that melt-in-your-mouth texture that makes this salad so good. Cutting them into even cubes means they all cook in the same amount of time.
Substitutions: Yukon Gold potatoes can be used if you prefer a potato that holds its shape a bit more, though the texture will be firmer and less creamy. Avoid waxy red potatoes here if you want that signature creamy result.
Eggs
Used in Recipe: Eight large eggs are cooked right on top of the potatoes. Six go into the salad, with the yolks blended into the dressing and the whites folded in.
What it Does: The cooked yolks are the secret to this salad. Blended into the mayonnaise dressing, they make it taste just like a deviled egg and give the salad its beautiful golden color. The chopped whites add texture throughout.
Substitutions: There is no real substitute for the eggs in a deviled egg potato salad, they are the whole point. I always cook a couple of extra so I have spares in case any of them crack.
Mayonnaise and Sweet Pickle Juice
Used in Recipe: One and a half cups of good quality mayonnaise and a quarter cup of sweet pickle juice form the creamy, tangy dressing.
What it Does: Mayonnaise gives the dressing its rich, creamy body, while the sweet pickle juice adds a tangy sweetness that sets this salad apart from a standard potato salad. Together they make a dressing you will want to put on everything.
Substitutions: Use your favorite mayonnaise. If you really do not care for sweet pickles, you can use dill pickle juice instead, but consider leaving out the capers so the salad does not become too sharp.
The Seasoning Blend
Used in Recipe: A simple blend of 2 teaspoons each of fine grind sea salt, onion powder, garlic powder, and dry mustard, plus 1 teaspoon of paprika, seasons the dressing.
What it Does: This blend is what gives the dressing its deviled egg flavor. The dry mustard especially is key, as it tastes completely different from prepared mustard and gives that signature tang you expect from a deviled egg.
Substitutions: Kosher salt works in place of fine grind sea salt. Stick with regular sweet paprika rather than smoked, and do not swap the dry mustard for prepared mustard, as the flavor will not be the same.
Quick Pickled Red Onions
Used in Recipe: One red onion, thinly sliced and quick pickled in a simple brine of water, rice vinegar, and a little sugar.
What it Does: The pickled onions add a gorgeous pink color, a gentle heat, and a tangy bite that takes this salad over the top. They are easy to make and even better when made a day or two ahead. This idea came from a viewer named Leanne, and it is a keeper.
Substitutions: A white onion can be used, though the red onion gives the prettiest color. Rice vinegar is mild and slightly sweet, but apple cider, red wine, or white vinegar all work well in the brine.
The Fresh Add-Ins
Used in Recipe: Two ribs of diced celery (with the leaves saved for garnish), the light green part of a leek, about 10 sliced sweet pickles, and half a tablespoon of capers.
What it Does: These mix-ins add crunch, freshness, and little pops of flavor throughout the salad. The celery brings crunch, the leek adds a mild oniony freshness, the sweet pickles bring tang, and the capers add a surprising briny bite that ties it all together.
Substitutions: Green onions can stand in for the leek, though they will bring a stronger flavor. The capers and celery are both optional if you prefer a simpler salad, so use what you love.
How to Make Deviled Egg Potato Salad in the Possible Cooker Pro
This salad comes together in a few simple stages: cook the potatoes and eggs, make the creamy dressing, prep the mix-ins, then chill and combine. Here is everything you need to know!
Make Ahead
Make the quick pickled onions at least 30 minutes ahead of time, but it is better when made 1-2 days in advance.
- Bring ½ cup water, ½ cup rice vinegar, and 2 tablespoons sugar to a boil, sitr and remove from heat.
Pour the hot pickling liquid over 1 thinly sliced red onion packed in a jar. Refrigerate at least 30 minutes.
Cook the Potatoes and Eggs Together
Pour 4 cups of cold water into the Possible Cooker Pro.
Peel and cut the potatoes into 1" cubes.
I cut the peeled potatoes in half lengthwise and then make another 1-2 slices (depends on how wide your potato is) to create 1" planks of potato.
Then, cut those planks into 1" strips and dice into 1" cubes. Add the potatoes to the water as you cut them so they don't turn brown.
The potatoes should sit just under the water, so do not add any more liquid or it will throw off the timing. Give the potatoes a stir.
Set a rack over the potatoes and place 8 room-temperature eggs on top. We only use 6 in the recipe, but I like to make 8 just in case any of the eggs split while cooking.
Put the lid on, set the cooker to Sear/Sauté on High, and press Start.
Let it preheat and cook for 17 minutes without lifting the lid. The steady high heat of Sear/Sauté cooks the potatoes tender and the eggs to a slightly soft yolk at exactly the same time.
Make the Creamy Dressing
While the potatoes and eggs cook, whisk together the dressing in a medium bowl. Combine 1½ cups mayonnaise, ¼ cup sweet pickle juice, and the seasoning blend of 2 teaspoons each of sea salt, onion powder, garlic powder, and dry mustard, plus 1 teaspoon paprika. Whisk until smooth, then cover and refrigerate until you are ready to use it. We will add it to the salad in stages.
Quick Tip
The dressing is supposed to taste bold and well seasoned on its own. It has to season more than two pounds of potatoes, so it mellows and balances out beautifully once everything is folded together. Do not be tempted to cut back on the seasoning.
Prep the Mix-Ins
Dice 2 ribs of celery into small pieces, about 1 cup, and save the leaves for garnish.
Chop 3 to 4 inches of the light green part of a leek. I cut some into ribbons for garnish and then cut the leek in quarters lengthwise and chop the rest to add to the salad since we do not want long strands in the salad.
Slice about 10 sweet pickles, and chop ¼ cup of the pickled onions, leaving some in strands for garnish. Set everything aside so it is ready to go once the potatoes are chilled.
Cool the Eggs and Drain the Potatoes
As soon as the 17 minutes is up, turn the cooker off. Move the eggs straight into an ice bath, which makes them much easier to peel. Lift out the rack, then quickly scoop the potatoes into a colander to drain so they do not keep cooking and fall apart. Let the potatoes drain and the eggs chill for about 10 minutes.
Mash the Yolks into the Dressing
Peel 6 of the eggs and cut them in half. The yolks should be just slightly soft, which is exactly what we want. Drop the 6 yolks into the dressing and set the whites aside. Whisk the yolks into the dressing until mostly smooth. A little texture is perfectly fine and adds character to the salad.
Dress the Warm Potatoes
Transfer the warm, drained potatoes to a large dry bowl. Gently fold in about a third of the dressing while the potatoes are still warm so they absorb all that flavor. Spread the potatoes on a sheet pan, uncovered, in a thin layer to cool quickly, about 30 minutes in the refrigerator, or leave them in the bowl (uncovered) and chill for a couple of hours. Be gentle, since the warm potatoes are a little fragile and we do not want them to break up.
Quick Tip
Always fold a little dressing into the potatoes while they are still warm. Warm potatoes drink up the dressing as they cool, which seasons them all the way through. If you wait until they are completely cold, the dressing just slides off instead of soaking in.
Make the Deviled Egg Mixture
This is completely optional and can be skipped if you don't want the deviled eggs to sit on top for presentation.
Remove between ½ and ¾ cup of the chilled potato salad and place it in the cup of a blender or food processor. Add 2 Tablespoons of the reserved dressing and blend until smooth.
Spoon or pipe the filling into 3-4 deviled egg halves and set aside.
Mix in Everything and Finish
Once the potatoes are completely chilled, fold in most of the remaining dressing along with the celery, leek, sliced sweet pickles, ¼ cup chopped pickled onions
Add the chopped egg whites and about ½ tablespoon of capers and the celery leaves. Fold gently so the potatoes hold their shape. Transfer the salad to a platter or bowl.
If you aren't serving the potato salad right away, hold off on garnishing until serving and cover and refrigerate until just before serving.
Garnish & Serve
Place a few of the deviled egg halves on top and garnish with the pickled onion strands, a few capers, and a sprinkle of paprika.
Serve & Enjoy!
Deviled Egg Potato Salad
Equipment
- Ninja Possible Cooker Pro (or any multi-cooker with Sear/Sauté, or a large pot for the stove)
- Cooking rack or trivet that fits the pot
- Vegetable peeler
- Sharp Knife
- Small Saucepan
- Pint mason jar with lid
- Medium mixing bowl
- Large Mixing Bowl
- Whisk
- Colander
- Sheet pan
- Small blender or food processor (for the optional deviled egg filling)
- Piping bag or spoon
- Serving platter
Ingredients
Pickled Onions
- ½ cup water
- ½ cup rice vinegar apple cider, red wine, or white vinegar also work
- 2 tablespoon sugar or a granulated sweetener like Swerve
- 1 medium red onion, thinly sliced about ⅛ inch thick
Potato Salad Ingredients
- 4 cups cold water for cooking the potatoes in the Possible Cooker Pro
- 2½ pounds russet potatoes, peeled and cut into 1-inch cubes Russet potatoes give the best texture in this potato salad
- 6-8 large eggs, room temperature 6 are used in the salad; the yolks go into the dressing and the whites are folded into the salad. Cooking 8 gives you a couple of extras
- 2 ribs celery, diced (about 1 cup) reserve the leaves for garnish
- 3 to 4 inches light green part of a leek, chopped green onions can be used for a stronger flavor
- 10 sweet pickles, sliced
- ¼ cup quick pickled onions, chopped from the jar above
- ½ tablespoon capers, drained add a little of the caper juice if you like; start light
Potato Salad Dressing
- 1½ cups good quality mayonnaise
- ¼ cup sweet pickle juice from the jar of sweet pickles
- 2 teaspoon fine grind sea salt or kosher salt
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon dry mustard do not substitute prepared mustard; the flavor is different
- 1 teaspoon paprika regular sweet paprika, not smoked
Deviled Egg Filling
- 3-4 reserved cooked egg white halves set a few aside before chopping the rest into the salad
- ¾ cup chilled potato salad scooped from the chilled salad before adding the celery, leeks, etc.
- 2 tablespoon reserved dressing for blending the filling
Garnishes
- Pickled onions, thin leek slices, extra capers, and paprika for topping
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Instructions
- Make the quick pickled onions first, ideally a day or two ahead. In a small saucepan, combine ½ cup water, ½ cup rice vinegar, and 2 tablespoons sugar and bring to a boil. While it heats, thinly slice 1 red onion (about ⅛ inch thick) and pack it into a pint mason jar or any container where the onions will be fully submerged. Once the brine boils, stir to dissolve the sugar, then pour it over the onions to cover. Let cool, put the lid on, and refrigerate. They will be edible in about 30 minutes, but they are softer and even better after 1 to 2 days.½ cup water, ½ cup rice vinegar, 2 tablespoon sugar, 1 medium red onion, thinly sliced
- Pour 4 cups of cold water into the Possible Cooker Pro. Peel 2½ pounds of russet potatoes and cut them into 1-inch cubes, adding them to the water as you go. Keep the cubes the same size so they cook evenly in the time it takes the eggs to cook. The potatoes should sit just under the water. Do not add more liquid or it will throw off the timing.4 cups cold water, 2½ pounds russet potatoes, peeled and cut into 1-inch cubes
- Set a rack over the potatoes and place 8 room-temperature eggs on the rack. There is no need to salt the water, this salad is well seasoned on its own. Put the lid on, set the Possible Cooker Pro to Sear/Sauté on High, and press Start. Let it preheat and cook for 17 minutes. Do not lift the lid during cooking.6-8 large eggs, room temperature
- While the potatoes and eggs cook, make the dressing. In a medium bowl, whisk together 1½ cups mayonnaise, ¼ cup sweet pickle juice, 2 teaspoons sea salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons dry mustard, and 1 teaspoon paprika. The dressing will taste strong on its own, that is exactly right, it mellows once it coats all the potatoes. Cover and refrigerate until needed.1½ cups good quality mayonnaise, ¼ cup sweet pickle juice, 2 teaspoon fine grind sea salt, 2 teaspoon onion powder, 2 teaspoon garlic powder, 1 teaspoon paprika, 2 teaspoon dry mustard
- Prep the mix-ins. Dice 2 ribs of celery into small pieces (about 1 cup) and reserve the leaves for garnish. Chop 3 to 4 inches of the light green part of a leek. Slice about 10 sweet pickles. Chop ¼ cup of the pickled onions. Set everything aside.2 ribs celery, diced (about 1 cup), 3 to 4 inches light green part of a leek, chopped, 10 sweet pickles, sliced
- As soon as the 17 minutes is up, turn the Possible Cooker Pro off. Move the eggs straight into an ice bath, which makes them much easier to peel. Lift out the rack, then quickly scoop the potatoes into a colander to drain so they do not keep cooking and fall apart. Let the potatoes drain and the eggs chill for about 10 minutes each.
- Peel 6 of the eggs and cut them in half. The yolks should be just slightly soft, which is what we want. Drop the 6 yolks into the dressing and set the whites aside. Whisk the yolks into the dressing until mostly smooth. A little texture is fine and adds character.
- Transfer the warm, drained potatoes to a large bowl. Gently fold in about a third of the dressing while the potatoes are still warm so they absorb the flavor. Spread the potatoes on a sheet pan in a thin layer to cool quickly (about 30 minutes in the refrigerator), or leave them in the bowl and chill for a couple of hours. Cool uncovered.
Deviled Eggs for Garnish
- For the optional deviled egg garnish, set a few cooked egg white halves aside before chopping the rest into the salad. Add ¾ cup of the chilled potato salad and 2 tablespoons of reserved dressing to a small blender or food processor and blend until smooth. Pipe or spoon the filling into the reserved egg white halves and top each with a thin slice of leek, a few capers, and a light dusting of paprika. Refrigerate until use.3-4 reserved cooked egg white halves, ¾ cup chilled potato salad, 2 tablespoon reserved dressing
Finish Potato Salad
- Once the potatoes are completely chilled, transfer them to a large bowl. Fold in the remaining dressing along with the celery, leek, sliced sweet pickles, chopped celery leaves, ¼ cup chopped pickled onions, and chop the remaining egg whites. Add ½ tablespoon of capers and fold gently so the potatoes hold their shape. If you are not serving right away, reserve a little dressing to fold in just before serving. Cover and chill until serving and then Garnish as desired.¼ cup quick pickled onions, chopped, ½ tablespoon capers, drained
Garnish
- Just before serving, garnish with the deviled eggs if using, then finish with a light sprinkle of paprika, some extra pickled onions, thin leek ribbons, and a few capers. This makes about 8 cups of potato salad.Pickled onions, thin leek slices, extra capers, and paprika for topping
Notes
• Make the quick pickled onions ahead of time. They will quick pickle in about 30 minutes in the refrigerator, but they are softer and even better after 1 to 2 days.
• Bring the eggs to room temperature about an hour or two before cooking. Cold eggs will be undercooked with this timing.
• Cut the potatoes into even 1-inch cubes so they cook at the same rate as the eggs.
• The salad needs time to chill before serving. Plan for at least 30 minutes on a sheet pan, or a couple of hours in a bowl, before mixing in the rest of the ingredients. PICKLED ONION TIPS
• Use a container where the onions are fully submerged in the brine. A pint mason jar with a wide mouth works well.
• Rice vinegar is mild and slightly sweet, but apple cider, red wine, or white vinegar all work.
• The red onion brings a little heat, so this salad needs no black pepper. If you leave the onions out, add a splash of vinegar to the dressing to bring back the tang. STORAGE
• Refrigerator: Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.
• Make ahead: The flavor is even better after a few hours of chilling, so this is a great salad to make earlier in the day or up to 2 days in advance. I like to reserve some dressing for folding in just before serving and garnishing.
• Food safety: Keep the salad chilled and do not leave it at room temperature for more than 2 hours, or 1 hour if it is a hot day outdoors.
• Freezing is not recommended, as mayonnaise-based potato salad separates and turns watery when thawed. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Alternate Cooking Instructions
- Stovetop: Cook the cubed potatoes in a large pot of water until they are just fork tender, being careful not to let them overcook. Cook the eggs separately and cut the egg cooking time back by 2 to 3 minutes so the yolks stay slightly soft.
- Pressure Cooker: Pressure cook the potatoes and eggs together on a rack with 1 cup of water for about 3 minutes with a quick release, then move the eggs to an ice bath. Eggs peel especially easily when pressure cooked.
- Separate pots: If you are more comfortable cooking them apart, simmer the potatoes until fork tender in one pot and hard boil the eggs to a slightly soft yolk in another.
Storage & Serving Instructions
How to Store Leftover Deviled Egg Potato Salad
Keep this salad well chilled so it stays fresh and food safe.
- Refrigerator: Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.
- Make ahead: The flavor is even better after a few hours of chilling, so this is a great salad to make earlier in the day or even the day before.
- Food safety: Do not leave the salad at room temperature for more than 2 hours, or 1 hour if you are outdoors on a hot day.
- Freezer: Freezing is not recommended. Mayonnaise-based potato salad separates and turns watery once thawed.
Quick Tip
This salad tastes even better after a few hours in the refrigerator, so it is a perfect make-ahead dish. Make the pickled onions a day or two in advance and the flavor will be even more developed by serving time.
How to Refresh and Serve Leftover Deviled Egg Potato Salad
- From the refrigerator: Give the salad a gentle stir before serving. If it looks a little dry, fold in a tablespoon or two of mayonnaise to bring back the creaminess.
- Serve chilled: This salad is meant to be served cold, straight from the refrigerator.
- Refresh the garnish: Add a fresh sprinkle of paprika and a few celery leaves right before serving to make leftovers look freshly made.
Frequently Asked Questions
Russet potatoes are a floury potato and they give the best, creamiest texture in this salad. They cook up tender and soak up the dressing beautifully. Waxy potatoes like red or Yukon Gold hold their shape more firmly and will not give you the same creamy result, so stick with russets for this recipe.
Warm potatoes absorb the dressing as they cool, which seasons them all the way through. If you wait until the potatoes are completely cold, the dressing tends to slide off instead of soaking in. Folding in about a third of the dressing while the potatoes are warm is the key to a deeply flavored, creamy salad.
Not at all. The dressing is meant to taste bold and well seasoned before it goes in, because it has to season more than two pounds of potatoes. Once it is folded into all the potatoes, eggs, and mix-ins, the flavor evens out and tastes perfectly balanced. Trust the recipe and do not cut back on the seasoning.
Yes. The deviled eggs on top are completely optional and are mostly for looks. The salad is called a deviled egg potato salad because the cooked yolks are blended right into the dressing, so you get all that flavor whether or not you pipe a few deviled eggs on top. Skip them any time you are short on time.
No, this salad is easy to customize. The pickled onions add color and a little gentle heat, and the capers add a briny pop, but you can leave either one out. If you skip the pickled onions, add a splash of vinegar to the dressing to keep that nice tang. Make it your own.
A leek has a much milder, sweeter flavor than a raw onion, so it adds a little freshness without overpowering the salad. Green onions are a good substitute if you cannot find a leek, though they will bring a slightly stronger onion flavor. Use just the light green part for the best taste.
Variations
- Add bacon: Fold in cooked, crumbled bacon for a smoky, savory twist that makes this salad even more of a crowd-pleaser.
- Use green onions: Swap the leek for green onions if you want a stronger, more familiar onion flavor in every bite.
- Keep it classic: Leave out the capers or the pickled onions for a more traditional potato salad. If you skip the onions, add a splash of vinegar to the dressing for tang.
- Make it tangy: Use dill pickles and dill pickle juice in place of the sweet pickles for a sharper flavor. If you do, consider leaving out the capers so the salad does not get too sharp.
- Skip the deviled eggs: The deviled eggs on top are optional. The salad is just as delicious without them, so leave them off any time you are short on time.
For a more traditional, mustard-forward potato salad, take a look at my Amish Potato Salad made right in the Ninja Foodi. If you have a smoker, you have to try my Smoked Potato Salad, where a little hint of smoke takes this summer staple completely over the top.
Easy Cookout Salads to Pass Around
Looking for more dishes to round out your cookout spread? These easy salads are all crowd favorites that travel well and feed a hungry group. Set a couple out alongside this potato salad and watch them disappear.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Dawn Dickinson says
How long will the onions stay good in refrigerator?
Louise Long says
You mean the leeks? If so, they last a good week usually.
Mary Pat Telstad says
Thank you so much louise, not only did it look good as I was watching the video but it sounded fantastic so I had to make it right away and it is phenomenally delicious and probably the best potato salad I've ever had just don't tell my granny that because you know she'll come down from heaven and probably give me a tongue lashing! I can't thank you enough for a new on an old classic and it is really good. I'm just wondering what's in Your Arsenal next! Maybe we should revamp the pasta salad. I can't even wait to see if you have a new spin on baked beans which would throw me to no end. Thank you so much to you and Jeff for taking all this time out for their subscribers because I personally appreciate every moment that you give to us.
Louise Long says
I can't begin to express how much joy this comment brought me! Feedback is so important even when people have criticism, but with this recipe in particular, hearing such a positive comment put a smile on my face that is still there days later! Many people don't realize that when I release a recipe, espeically one made differently than "normal", it's scary in ways! A thousand thoughts go through my mind. Should I have releasedd it? Will people like it? Are people even going to give it a chance? So, thank you! Thank you for trusting in my recipes and giving it a try and it makes my heart so happy that you loved it! I'm sure your granny's potato salad was absolutely perfect in every way, nothing is better than those memories!