Is this a revived fad lately? It seems to be around here. Sprouts
has one that's good, fair amount of egg and wet, but too sweet -
and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
bland, not sweet, made from third-party drums of preserved shit all
mixed together with more added preservative: $4 PINT.
https://www.ronsfoods.com/product/de...-potato-salad/

Screw that! We can do better at a mere $1.70 for 1.5 quarts. What
else you gonna today, mow the lawn again? <yawn>

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SQWERTZ'S DEVILED EGG POTATO SALAD

NOTES:

You may boil the eggs with the potatoes after the potatoes come to a
rolling simmer. Just be sure to the eggs out after 11 minutes,
crack shells lightly, and cool in ice water before peeling. ALWAYS
ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
PEELING. I pierce the large end of the eggs with the egg thingy just
as I add them to the hot water.

A few too many words about HORSERADISH:

The horseradish and mustard add the "Devil" to the eggs. Once you
use fresh grated horseradish you'll never go back to bottled. A
thick half-donkey dick root of about 1-pound will last 9-12 months
in the fridge loosely wrapped in a plastic bag. Always opt for the
thicker scrotum end. Thinner roots of less than 1.25" girth will
only last 3-5 months(*).

https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg

Horseradish oil, powdered horseradish/wasabi powder (not old and
stale), or wasabi paste in tubes is also acceptable. Use half as
much powdered horseradish as fresh grated and proceed with curing
with water TWICE AS LONG and then setting with vinegar. For
horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
1 TB stright from the tube. If there's any humanity left in this
world, ANYTHING BUT JARRED HORSERADISH!

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In a large mixing bowl:

2lbs skin-on white potatoes, split or thirded into big even size
chunks and simmered until tender. Dice to approx 2/3" when semi
cooled.

6 Large hard boiled eggs, cut into 6ths.

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In separate smaller mixing bowl 1 Qt bowl for dressing:

1.5 TB fresh Microplaned horseradish mixed with half as much cold
water and mooshed to make a paste. Cure (let sit) for 4 minutes and
then set (mix) with 2 TB white wine vinegar.

2 TB dijon mustard.
2 TB yellow mustard
3/4 cup mayo
1/4 cup sour cream
3 TB minced pickle or dill relish pressed of liquid in paper towel.
3 TB finely minced red/yellow onion
1/2 tsp salt or celery salt
1 tsp finely ground black pepper
pinch of MSG
Optional: Finely diced de-stringed celery

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Mix the dressing ingredients well and combine with the boiled and
diced eggs and potatoes gently with a wide rubber spatula. Transfer
to a lidded serving bowl or storage container. Sprinkle with paprika
or chipotle powder. Refrigerate for at least 4 hours. Eat it.

(*) JFTR, my neighbor 300 yards away has a donkey. No Sheldon, you
may not visit it late at night. There ARE cameras pointed at the pen
and any footage WILL be posted here, no doubt.