Deviled Potato Salad

My husband loves deviled eggs but is allergic to mustard so I made up this potato salad for him. I also use the same concept with deviled eggs. Not to sure about amounts I taste it a lot to make sure its right.

• Ready In: 35 mins
• Serves: 2-30
• Yields: 6-15 cups

Ingredients

• 1 (3 lb) bag  red potatoes
• 12  eggs
• 1  cup mayonnaise
• 3  tablespoons horseradish
•  salt and pepper
• 2  teaspoons dill weed
• 2  teaspoons paprika

Directions

1. Boil potatoes and eggs then let them cool.
2. Cut them in to chunks and put them in a bowl.
3. Mix the rest of the ingredients together in a separate bowl, tasting often to make sure it is how you prefer. Mix with potatoes and eggs.
4. I then add extra dill weed and paprika on top of finished product.