Deviled Potato Salad
It’s not a picnic without...the potato salad. This one here combines the tangy flavor of deviled eggs with this outdoor meal must.
- Duration
- Cook Time
- Prep Time
- 4 - 6Servings
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
Preparation
1. 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.
2. Add eggs, pickles, mayonnaise, mustard, hot sauce, dill, paprika, salt, and pepper, and toss to combine. Sprinkle with additional paprika before serving.
