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Hey y’all!! Do you feel that? The weather is getting warmer, windows are opening, flowers are blooming, days are getting sunnier and hotter and that means BBQs and potlucks and pool parties are just around the corner.
I love to cook out food, the burgers, the ribs, the pies and most importantly the sides. Born and raised Southern summer BBQs are a summer staple. Any reason for us to get together and fire up the grill we’re there.
That being said there are two things no Southern BBQ is without, potato salad and deviled eggs. It would be a sin to have a cook out without either of those.
I have created the perfect cook out, pot luck, BBQ dish that combines both of those summer time classics, Deviled Egg Potato Salad.
Now there is one very important ingredient in Southern deviled eggs that works perfectly with potato salad too, French’s Yellow Mustard.
French’s Yellow Mustard is the classic cook out condiment, we use it for everything! You can have hamburgers and hot dogs without a squirt of that sunshine colored deliciousness. Our BBQ sauce and baked beans get a pop of flavor of French’s. Summer just isn’t summer without it.
So when the weather starts to warm up I always make sure I have a good supply on hand for all our summer meals.
French’s Classic Yellow mustard is 100% natural, stone ground, and made with nothing artificial. That is why it is the only mustard that makes it on to our picnic tables and into our recipes. With all natural ingredients and flavor, it is our favorite to give our family as we know it has zero fat, calories or gluten.
Now this Deviled Egg Potato Salad is a snap to make and I know you will be making it all summer long, it is sure to be the hit of all your get together.
I like to use tiny potatoes for my potato salad because I don’t have to peel them and only have to cut them in half, and when the kids are home on summer break wearing me out the less prep work the better.
Then they just get boiled up while some eggs are also boiling.
While that all cooks I mix together my mayo, French’s Yellow Mustard, Worcestershire, a touch of relish and of course bacon! Bacon is an important ingredient in Southern deviled eggs.
Then it all gets mixed together and chilled.
A sprinkle of paprika before serving and you have got a killer side dish that everyone will love.
- 1 pound baby yellow skinned potatoes
- 4 boiled eggs
- 3 tablespoons chopped red onion, about a quarter of a small one
- 1 teaspoon celery seed
- 3/4 cup mayonnaise
- 2 tablespoons French's Yellow Mustard
- 2 tablespoons Worcestershire sauce
- 4 strips cooked bacon
- 1 teaspoon relish
- Boil cool and slice eggs.
- Cut potatoes in half and boil the potatoes in salted water until fork tender.
- In a large bowl mix the mayo, mustard, celery seed, onion, Worcestershire sauce, and relish.
- Add in the chopped eggs and potatoes.
- Stir all together and top with bacon and paprika if desired!
- Keep refrigerated
So make sure you stock up on plenty of that classic French’s Yellow Mustard for all your upcoming get-togethers!