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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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.