This is a great twist on a classic potato salad, which uses hard boiled eggs. What’s great about this potato salad, too, is ...

Deviled eggs and potato salad are like long-lost siblings separated at the family reunion. Both usually boast mayonnaise and mustard -- often Dijon-- in their flavor arsenal, creating a natural ...

One specific leftover that works wonders in breakfast dishes is potatoes. After all, name a more iconic duo that goes so well with eggs and is the main component in hearty skillets and scrambles.

But we think this one is pretty darn close to perfection. To balance the creamy richness of the potato, mayonnaise and boiled eggs, we’ve added apple and watercress that help amplify this side dish.

Peel and halve the hard-boiled eggs. Once the romaine lettuce is dry ... Using a box grater, grate potatoes and onion. Transfer mixture to a clean dishtowel and squeeze out as much liquid as ...

Remove the eggs from the skillet and keep them warm. Heat the oil in the skillet over medium-high heat. Add the potatoes and cook for 10 minutes or until they're browned, stirring often.