Deviled Egg Potato Salad
(from jazdewills’s recipe box)
My very yummy potato salad, which tastes a lot like my deviled eggs – but with potatoes!
Prep time: 5 minutes
Cook time: 0 minutes
Serves 6 people
Categories: picnic, potluck, salad
Ingredients
- 5 pounds russet potatoes, peeled, quartered and boiled, and cooled
- Mayonnaise
- Yellow mustard
- 10 hard-cooked eggs, peeled
- Salt & pepper
- Garlic powder
- Paprika
Directions
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In a large bowl, use a butter knife to chop the potatoes into smaller bits – about 1″ or so (don’t worry about getting every single one, and don’t worry that they’re uniform – just run your knife through a bunch of times).
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Add a big dollop of mayonnaise, and a large squirt of mustard, and start mixing with a big wooden spoon. Keep adding mayo and mustard until it’s all moist – you’ll mush up some of the potatoes as you go, and that’s good. You don’t want to mush up all of them, though. Don’t mush any intentionally – enough will mush up in the process. I usually end up using about 1/2 a jar of mayo and 3/4 a bottle of mustard.
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Add salt and pepper and garlic powder to taste and mix well.
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Chop up 8 of the eggs and fold them into the potato salad. Slice the other two and arrange them nicely on top. Sprinkle the whole thing with paprika. Chill.