Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Ingredients: 4 pounds red potatoes; 1 teaspoon sea salt; 6 hard-boiled eggs; 6 stalks celery, chopped; 1 cup mayonnaise; 1/4 cup dijon mustard; 1 teaspoon freshly ground black pepper; 1/2 teaspoon sea salt; 1/2 teaspoon celery seed; 1/2 teaspoon sweet hungarian paprika; finely chopped chives; sweet hungarian paprika

12 ingredients

8 steps

Ingredients

4 pounds red potatoes
1 teaspoon sea salt
6 hard-boiled eggs
6 stalks celery, chopped
1 cup mayonnaise
1/4 cup dijon mustard
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon celery seed
1/2 teaspoon sweet hungarian paprika
finely chopped chives
sweet hungarian paprika

Directions

1

Peel the potatoes, and then dice them into equal sized chunks.
2

Place the potatoes and 1-teaspoon sea salt in a large pot, and then cover with water by two inches.
3

Bring the potatoes to a boil over high heat, and cook until tender.
4

Drain the potatoes and rinse with cold water for two minutes.
5

Halve the hard-boiled eggs, and separate the white from the yolk, roughly chopping the egg whites and placing the yolks into a large bowl.
6

Use a fork to mash the egg yolks, and then mix in the mayonnaise, mustard, pepper, salt, celery seed, and paprika.
7

Gently fold in the hard-boiled egg whites, celery, and potatoes.
8

Garnish with finely chopped chives and a sprinkle of paprika.