Deviled Egg Potato Salad

Ingredients

• 3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1 c. mayonnaise
• 3 tbsp. yellow mustard
• 6 hard-boiled large eggs, peeled and chopped
• 3 celery ribs, thinly sliced
• 6 scallions, thinly sliced
• 1/3 c. chopped fresh flat-leaf parsley
• 1 (4 ounce) jar diced pimentos, drained
• Sweet paprika, for garnish

Directions

1. Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
2. Combine mayonnaise and mustard in a bowl.
   
3. Add potatoes, eggs, celery, scallions, parsley, and pimentos, and toss to combine.
   
4. Season with salt and pepper.
   
5. Garnish with paprika.
   
6. ENJOY!
   

*Recipe adapted from Country Living

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