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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 30 |
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My husband loves deviled eggs but is allergic to mustard so I made up this potato salad for him. I also use the same concept with deviled eggs. Not to sure about amounts I taste it a lot to make sure its right. Ingredients:
1 (3 lb) bag red potatoes |
12 eggs |
1 cup mayonnaise |
3 tablespoons horseradish |
salt and pepper |
2 teaspoons dill weed |
2 teaspoons paprika |
Directions:
1. Boil potatoes and eggs then let them cool.
2. Cut them in to chunks and put them in a bowl.
3. Mix the rest of the ingredients together in a separate bowl, tasting often to make sure it is how you prefer. Mix with potatoes and eggs.
4. I then add extra dill weed and paprika on top of finished product.
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