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Deviled Potato Salad

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe.

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  • Prep Time 15 min
  • Total Time 60 min
  • Servings 8

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

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LOCATION

Directions

  • 1 In 4-quart stockpot or Dutch oven, place potato chunks; add enough water to cover by 1 to 2 inches. Heat to boiling over high heat. Reduce heat to medium; cover and cook 20 to 25 minutes or until tender. Drain; cool 20 minutes.
  • 2 Meanwhile, peel hard-cooked eggs; place in food processor. Add mayonnaise, mustard and paprika. Process with on/off pulses until smooth.
  • 3 In large bowl, mix cooled potatoes and egg mixture until well coated. Add salt and pepper to taste. Refrigerate until ready to serve.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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