Kristi's Deviled Egg Potato Salad |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
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If this potato salad didn't exist, it would be necessary to invent it. Ingredients:
2 lbs russet potatoes or 2 lbs yukon gold potatoes |
7 hard-boiled eggs |
1/2 cup kraft mayonnaise |
2 teaspoons smoked paprika |
1 1/2 teaspoons garlic salt |
2 teaspoons fresh coarse ground black pepper |
1 1/2 teaspoons ground mustard |
Directions:
1. Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
2. In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
3. Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
4. Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.
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