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Deviled Potato Salad
Deviled Potato Salad
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Prep Time:
15 minutes
Total Time:
1 hour
Elevate deviled eggs with creamy Yukon gold potatoes and a vibrant sprinkle of Hungarian paprika.
Ingredients:
  • 2 lb Yukon gold potatoes, cut into 1/2-inch chunks
  • 2 eggs, hard-cooked
  • 1/4 cup mayonnaise
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon sweet Hungarian paprika
  • Salt and pepper to taste
Instructions:
  • In a 4-quart stockpot or Dutch oven, add potato chunks and cover with water by 1 to 2 inches. Bring to a boil over high heat, then reduce heat to medium, cover, and cook for 20 to 25 minutes until tender. Drain and let cool for 20 minutes.
  • Peel hard-cooked eggs and place them in a food processor. Add mayonnaise, mustard, and paprika. Process in short pulses until smooth.
  • Combine the cooled potatoes and egg mixture in a large bowl, ensuring all potatoes are well coated. Season with salt and pepper according to taste. Chill in the refrigerator until serving.

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