Kristi'S Deviled Egg Potato Salad

1. 1

   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.

2. 2

   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.

3. 3

   Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.

4. 4

   Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.

* Per serving · 4 servings · Values may vary.

No additional tips available.