Deviled Egg Potato Salad

By norsegal8

Ingredients

• 3 1/2 3 1/2 1-inch lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
• kosher salt
• Freshly ground black pepper
• 1 1 1 c. mayonnaise
• 3 3 3 tbsp. yellow mustard
• 6 6 6 hard boiled large eggs, peeled and chopped
• 3 3 1/4 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
• 6 6 6 scallions, thinly sliced
• 1/3 1/3 1 c. chopped fresh flat leaf parsley 1 (4 ounce) jar diced pimentos, drained
• Sweet paprika, for garnish

Preparation

Step 1

Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.