Side Dish

Deviled Egg Potato Salad is for Side Dish.

Deviled Egg Potato Salad takes several minutes to prepare.

Deviled Egg Potato Salad takes several minutes to cook.

Deviled Egg Potato Salad makes 8 servings.

The ingredients for Deviled Egg Potato Salad are:

2 lbs russet potatoes or yukon gold potatoes
7 hard-boiled eggs
1/2 cup Kraft mayonnaise
2 teaspoons smoked paprika
1 1/2 teaspoons garlic salt
2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons ground mustard

Here is how you make Deviled Egg Potato Salad:

Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush. In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much. Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture. Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh. Serves 8Number of Servings: 8Recipe submitted by SparkPeople user TURBOTIF.

The nutritional information for Deviled Egg Potato Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 179.5

• Total Fat: 9.8 g
• Cholesterol: 190.8 mg
• Sodium: 199.6 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 1.9 g
• Protein: 7.3 g