Deviled Egg Potato Salad
Serves: 8 servings
 
Ingredients
  • 2 pounds baby red potatoes, halved (quartered if large)
  • 1 cup mayonnaise
  • 1 (4-ounce) jar diced pimientos, drained
  • ¼ cup sweet relish
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • 2 green onions, thinly sliced
  • 6 hard-cooked eggs, peeled and chopped
  • Garnish: sliced green onion, paprika
Instructions
  1. In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat; cook until potatoes are tender, about 10 minutes. Drain potatoes, and let cool slightly.
  2. In a large bowl, stir together mayonnaise, pimientos, relish, vinegar, mustard, salt, and peppers. Stir in potatoes and green onion until combined; gently stir in eggs. Cover and refrigerate for at least 4 hours before serving. Garnish with green onion and paprika, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/deviled-egg-potato-salad/