Deviled Potato Salad
It’s not a picnic without…the potato salad. This one here combines the tangy flavor of deviled eggs with this outdoor meal must.
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Fork
- Spoon
Ingredients
- 1 pound baby red-skinned potatoes (halved)
- 6 hard-cooked eggs (quartered)
- 1 cup thinly sliced Israeli pickles
- ½ cup regular or light mayonnaise
- 1 tablespoon Dijon-style mustard
- 2 dashes hot sauce
- 1 tablespoon chopped fresh dill
- 1 teaspoon paprika (more for serving)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
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