Potato Salad with Deviled Eggs

Ingredients:

For the Potato Salad:

3 lbs (1.3 kg) russet or Yukon gold potatoes, peeled and cubed

1 cup mayonnaise

2 tbsp yellow mustard

2 tbsp sweet pickle relish (optional)

1/2 cup celery, finely diced

1/2 cup red onion, finely diced

1/2 tsp paprika (plus more for garnish)

1/2 tsp garlic powder

Salt & black pepper to taste

For the Deviled Eggs:

6 large eggs, boiled

3 tbsp mayonnaise

1 tsp mustard

1 tsp relish (optional)

Paprika & parsley for garnish

Instructions:
Cook the Potatoes

Place cubed potatoes in a pot of salted water.

Boil until fork-tender (about 12–15 minutes).

Drain and let cool completely.

Make the Deviled Eggs

Slice boiled eggs in half lengthwise.

Remove yolks and place in a bowl.

Mash yolks with mayo, mustard, and relish until smooth.

Spoon or pipe yolk mixture back into egg whites. Set aside.

Mix the Potato Salad

In a large bowl, combine mayo, mustard, relish, paprika, garlic powder, salt, and pepper.

Add potatoes, celery, and onion. Mix gently until coated.

Assemble the Dish

Spread potato salad in a serving tray or bowl.

Place deviled eggs on top.

Sprinkle with extra paprika and parsley for garnish.