Deviled Egg Potato Salad

INGREDIENTS

• 10 large eggs
• 2 lbs russet potatoes, peeled and cubed
• 3 stalks celery, diced
• 1/2 cup red onion, diced
• 1/4 cup green onion, chopped

FOR THE DRESSING

• 1 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1/2 cup sweet pickle relish
• Paprika, as needed, to garnish
• Kosher salt and freshly ground black, pepper

DIRECTIONS

1. Place eggs in a large pot and cover with water by 1-inch. Place over medium-high heat and bring to a boil. Cover with a tight-fitting lid and remove from heat. Let sit for 15 minutes, then transfer to a bowl of ice water to cool.
2. Once eggs are cool, peel and set aside.
3. To a separate pot, add potatoes and cover with cold water. Season liberally with salt and bring to a boil. Let boil until potatoes are just tender, 15-20 minutes. Drain and rinse under cool water, set aside.
4. Cut cooled eggs in half, and remove the yolks to a medium bowl.
5. To bowl with yolks, add mayo, mustard, relish, salt, pepper, and a dash of paprika. Mash yolks, and then stir until well combined.
6. Roughly chop the egg whites and add to a large bowl. Add the potatoes, celery, red onion, and green onions. Add yolk mixture and stir to combine.
7. Adjust seasoning to taste, then sprinkle paprika over the top and chill until ready to serve. Enjoy!