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Salads & sides

Deviled Egg Potato Salad

Deviled Egg Potato Salad recipe
photo by:kraft
We've taken two potluck and picnic favorites—deviled eggs and potato salad—and made one creamy, flavorful salad that's sure to please the crowd.
time
prep:
45 min
total:
2 hr
servings
total:
8 servings, 1 cup each

What You Need

2
lb.  Yukon gold potatoes (about 8), cut into 1-inch chunks
1/3
cup  KRAFT Classic Ranch Dressing
1/3
cup  KRAFT Real Mayo Mayonnaise
2
Tbsp.  GREY POUPON Dijon Mustard
1
Tbsp.  lemon juice
1/2
tsp.  paprika, divided
6
 hard-cooked eggs, divided
2
 green onions, chopped
4
 radishes, thinly sliced
2
cloves  garlic, minced
1
tsp.  chopped fresh parsley

Make It

COOK potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool.

MIX dressing, mayo, mustard, lemon juice and 1/4 tsp. paprika until blended.

CUT 4 eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add 3 Tbsp. dressing mixture; mix well. Spoon into egg whites.

CHOP remaining eggs. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. Top with deviled eggs, remaining paprika and parsley.

Kraft Kitchens Tips

Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious salad.
Substitute
For a chunkier potato salad, use waxy potatoes such as red potatoes or quartered new red potatoes.
Make Ahead
This delicious salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
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