It’s not a picnic without…the potato salad. This one here combines the tangy flavor of deviled eggs with this outdoor meal must.

Deviled Potato Salad
Servings
Ingredients
- 1 pound baby red-skinned potatoes halved
- 6 hard-cooked eggs quartered
- 1 cup thinly sliced Israeli pickles
- ½ cup regular or light mayonnaise
- 1 tablespoon Dijon-style mustard
- 2 dashes hot sauce
- 1 tablespoon chopped fresh dill
- 1 teaspoon paprika more for serving
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place potatoes in a pot with enough cold water to cover. Bring to a boil and boil potatoes until fork tender, about 15 minutes. Rinse under cold water for 2 minutes to cool potatoes. Drain well and place in a large bowl.
- Add eggs, pickles, mayonnaise, mustard, hot sauce, dill, paprika, salt, and pepper, and toss to combine. Sprinkle with additional paprika before serving.











1 cup thinly sliced Israeli pickles – They come in two varieties – Brine &/or Vinegar