Kristi'S Deviled Egg Potato Salad - cooking recipe

Ingredients

2 lbs russet potatoes or 2 lbs yukon gold potatoes
7 hard-boiled eggs
1/2 cup Kraft mayonnaise
2 teaspoons smoked paprika
1 1/2 teaspoons garlic salt
2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons ground mustard

Preparation

Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.