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Deviled Egg Potato Salad

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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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